CHICKEN CHIPOTLE TORTILLA SOUP

kmi1404

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 (optional)
Diced green onion (for garnish)
Tortilla strips or tortilla pieces

Directions:

Over medium heat; heat the olive oil in a Dutch oven or a large saucepan.

Stir in the cubed chicken, and cook until the chicken is no longer pink in the center, about 5 minutes.

Add in the onion and cook for about 4 minutes or until onion is tender but not caramelized. Add in the garlic. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water.
Add 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 (if desired) or diced green onion and tortilla pieces or strips just before serving.

Serves 8

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