Hearty Chipotle Chicken Soup


1large onion, chopped
1tablespoon canola oil
4garlic cloves, minced
4cups reduced-sodium chicken broth
2cans (15 ounces each) pinto beans, rinsed and drained
2cans (14-½ ounces each) fire-roasted diced tomatoes, undrained
3cups frozen corn
2chipotle peppers in adobo sauce, seeded and minced
2teaspoons adobo sauce
1teaspoon ground cumin
¼teaspoon pepper
2cups cubed cooked chicken breast
½cup fat-free sour cream
¼cup minced fresh cilantro


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. Yield: 8 servings (3-1/4 quarts).

Source: Taste of Home