Ingredients
1 large onion, chopped1 tablespoon canola oil4 garlic cloves, minced4 cups reduced-sodium chicken broth2 cans (15 ounces each) pinto beans, rinsed and drained2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained3 cups frozen corn2 chipotle peppers in adobo sauce, seeded and minced2 teaspoons adobo sauce1 teaspoon ground cumin1/4 teaspoon pepper2 cups cubed cooked chicken breast1/2 cup fat-free sour cream1/4 cup minced fresh cilantro
Preparation
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
