Chipotle Soup II

• porcje: 6
• czas aktywny: 45 mins
• całkowity czas: 1 hour 16 minutes

Składniki

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

Wskazówki

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.