Ingredients

3 medium-size baking potatoes, peeled and cubed

2 cups chopped onion

4 cups water

1 Tablespoon chicken bouillon granules

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1/8 teaspoon pepper

2 cups chopped cooked chicken breast

1/4 cup skim milk

3 Tablespoons chopped pimiento, undrained

1/3 cup low-fat sour cream

1/3 cup shredded reduced-fat Cheddar cheese

2 Tablespoons plus 2 teaspoons chopped fresh chives

Preparation

  1. Combine first 7 ingredients in a large Dutch oven. Bring to a boil; cover; reduce heat, and simmer 30 minutes or until potato is tender.

  2. Place half of potato mixture in container of an electric blender or food processor; cover and process until smooth. Add pureed mixture, chicken, and milk to remaining potato mixture in Dutch oven; cook over medium heat until thoroughly heated. Stir in pimiento.

  3. To serve, ladle soup into serving bowls. Top each serving with 2 teaspoons sour cream, 2 teaspoons cheese, and 1 teaspoon chives