Chipotle Chicken Soup

• 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

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.

olive oil, skinless, onion, clove garlic, chicken bouillon granules, adobo sauce, white sugar, tomatoes, whole kernel corn, black beans, water, cilantro

Taken from www.allrecipes.com/recipe/214171/chipotle-chicken-soup/ (may not work)