- 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
- 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.
04/08/2018
recipepes.com
Chipotle Chicken Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
