Chipotle Soup II

Chipotle Soup II

Time: 1 hrs 16 mins

Ingredients

• 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 1 (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

Directions

• 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.