This is my ALL-TIME favorite chicken mexican type soup. It is awesome, totally easy to make and will impress all who eat it. This soup can be a little spicy so you may need to add sour cream to cool it down. This is actually a picture my sister took after bragging that she made it…because you know…I was eating something not as good that night. Ugh. Anyway, souper enjoy this soup-it’s the BEST!
1 large onion, chopped
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans or black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce (the sauce comes with the chipotle peppers)
1 teaspoon ground cumin
1/4 teaspoon pepper
2 (12 ounces each) cans chicken
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro
In a slow cooker add garlic, onions, broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, chicken, cumin and pepper. Cook on low 8 hours or high 4 hours.
Garnish with sour cream; sprinkle with cilantro.