Chipotle Chicken Soup

Name: Chipotle Chicken Soup
Total time: 50
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 pound skinless, boneless chicken breast meat - cut into cubes; 1 onion, chopped; 1 clove garlic, minced; 1 tablespoon chicken bouillon granules; 1 tablespoon adobo sauce from canned chilies, or to taste; 1 teaspoon white sugar; 2 (14.5 ounce) cans petite diced tomatoes; 1 (15.25 ounce) can whole kernel corn, drained; 1 (15 ounce) can black beans, rinsed and drained; 2 ½ cups water, or as needed; 1 bunch cilantro, chopped

Recipe by Cassie from allrecipes.com

50 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 pound skinless, boneless chicken breast meat - cut into cubes
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1 onion, chopped
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1 clove garlic, minced
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1 tablespoon chicken bouillon granules
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1 tablespoon adobo sauce from canned chilies, or to taste

•

1 teaspoon white sugar
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2 (14.5 ounce) cans petite diced tomatoes
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1 (15.25 ounce) can whole kernel corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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2 ½ cups water, or as needed
•

1 bunch cilantro, chopped

Instructions

Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.