Ingredients
- 1/2 tsp olive oil
- 4 garlic cloves, minced
- 1 -1/2 cups reduced sodium chicken or vegetable broth
- 3 cups canned tomato sauce
- 2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
- 1 tsp Mexican hot chili powder, or more to taste
- 1 tsp ground cumin
- 1/2 teaspoon kosher salt
- fresh black pepper, to taste
Nutritional Information
21 Cals 1 Protein 4 Carbs 0.5 Fats 249
21 Cals 1 Protein 4 Carbs 0.5 Fats
Serving: 1/4 cup, Calories: 21kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.5g, Sodium: 355mg, Fiber: 1g, Sugar: 2g WW Points Plus: 1
Directions
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.