Hearty Chipotle Chicken Soup

By ezunich

Ingredients

• 1 large onion, chopped
• 1 tbs canola oil
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 (15 oz cans) pinto beans, rinsed and drained
• 2 (14 1/2 oz cans) fire- roasted diced tomatoes, undrained
• 3 cups frozen corn
• 2 chipotle pepper in adobo sauce, seed and minced
• 2 tsp adobo sauce
• 1 tsp ground cumin
• 1/4 tsp pepper
• 2 cups chicken breast, cooked and cubed
• 1/2 cup sour ream
• 1/4 cup fresh cilantro, minced

Preparation

Step 1

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.