Chipotle Chicken Soup or With Tofu

This is a great quick meal that is good for you. You can also freeze your soup in individual containers. Just pop in the microwave for a quick meal!

For all of my vegetarian friends: replace the chicken with firm tofu.
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--1 lb boneless, skinless chicken
--1 tbsp olive oil
--1 onion, chopped
--1 clove garlic, minced
--2 ½ cups water
--2 tsp chicken bouillon
--1+ tbsp sauce from canned chipotle peppers in adobo sauce
--1 tsp sugar
--2 cans diced tomatoes
--1 can corn, drained
--1 can black beans, drained and rinsed
--Leaves from 1 head cilantro

1. Cut chicken into bite-sized pieces. Cook in large pot with olive oil. After chicken is thoroughly cooked, add onion and cook for 4 minutes (or until tender and translucent). Add garlic and cook for 1 additional minute.

2. Add water, bouillon, adobo sauce from the chipotles, and sugar.

3. Add tomatoes, corn and black beans. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Remove from heat and add cilantro before serving.

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