HEARTY CHIPOTLE CHICKEN SOUP Adobo & Pepper & Garlic Seasoned Sea Salt, Canola Oil
1 large onion, chopped
1 tablespoon Canola Oil
4 garlic cloves, minced
4 cups chicken stock
2 cans (15 ounces each) pinto beans, rinsed & drained
2 cans (14 ½ ounces each) fire roasted diced tomatoes, undrained
3 cups frozen corn
1 tablespoon Adobo Seasoning or more, to taste
¼ teaspoon Pepper & Garlic Seasoned Sea Salt
2 cups cubed cooked chicken breast
½ cup sour cream
¼ cup minced fresh cilantro
1. In a Dutch oven, sauté onion in Canola Oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, Adobo and Pepper & Garlic Seasoned Sea Salt.
2. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in the chicken; heat through.
3. Serve garnished with sour cream and a sprinkle of cilantro.
This recipe was inspired by Barb Moorehead