Spicy Chicken Soup

• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 teaspoon olive oil
• 1 cup chopped green bell pepper
• 1/2 cup chopped green onions
• 1 tablespoon bottled minced garlic
• 1 teaspoon ground cumin
• 2 cups chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
• 1 (11-ounce) can whole-kernel corn with sweet peppers, drained

1. Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
2. Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

chipotle chiles, olive oil, green bell pepper, green onions, garlic, ground cumin, chicken broth, tomatoes, wholekernel

Taken from www.myrecipes.com/recipe/spicy-chicken-soup-0 (may not work)