Spicy Chipotle Black Bean, Chicken And Tomato Soup - cooking recipe

Ingredients

1/2 teaspoon ground cumin
1 (15 1/2 ounce) can black beans, rinsed and drained (or about 2 cups)
1 (14 1/2 ounce) can stewed tomatoes
2 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breasts (about 1/2 pound)
1 teaspoon extra virgin olive oil
Toppings
sour cream, fresh chopped cilantro

Preparation

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.