Chipotle Soup Ii

• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 lb boneless skinless chicken thighs, cut into bite size pieces
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon Mexican oregano
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can pink beans or (14 1/2 ounce) can black beans
• 1 (28 ounce) can diced tomatoes with juice
• 1/4 cup tomato sauce (optional)
• 1 cup frozen corn kernels
• 1 -2 tablespoon chopped canned chipotle chile in adobo
• 1 teaspoon adobo sauce (optional)
• salt
• 1/4 - 1/2 cup fresh cilantro, chopped
• 1/2 lime, juice of

1. In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
2. Stir in paprika and oregano into the onions; add chicken, cook until done.
3. Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
4. Bring to a boil, reduce heat, and simmer for 30 minutes.
5. Stir in chopped cilantro and lime juice and heating through 1 minute.
6. Add salt to taste.

onion, garlic, olive oil, water, chicken thighs, sweet paprika, oregano, chicken broth, pink beans, tomatoes, tomato sauce, corn, chipotle chile, adobo sauce, salt, fresh cilantro, lime

Taken from www.food.com/recipe/chipotle-soup-ii-111587 (may not work)