Chipotle Chicken Soup

Ingredients

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat – cut into cubes
• 1 onion, chopped
• 1 clove garlic, minced
• 2 (14.5 ounce) cans petite diced tomatoes
• 2.5 cups water, or as needed
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chicken bouillon granules
• 1 tablespoon adobo sauce from canned chilies, or to taste
• 1 teaspoon white sugar
• 1 bunch cilantro, chopped

Steps

1. Heat olive oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Stir in onion and cook for 4 minutes. Add garlic; cook for 1 minute more. Stir in tomatoes, water, corn, black beans, chicken bouillon, adobo sauce, and sugar. Pour in more water if needed to reach your desired consistency.
2. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in cilantro before serving.