Chipotle Chicken Soup

Name: Chipotle Chicken Soup
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 1/2 cups water, or as needed; 1 bunch cilantro, chopped

12 ingredients

1 steps

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 1/2 cups water, or as needed
1 bunch cilantro, chopped

Directions

1

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.