Spicy Chicken Soup

  • Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
  • Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 teaspoon olive oil
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped green onions
  • 1 tablespoon bottled minced garlic
  • 1 teaspoon ground cumin
  • 2 cups chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
  • 1 (11-ounce) can whole-kernel corn with sweet peppers, drained


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