Chipotle Chicken Soup

Chipotle Chicken Soup from the Public Health Cookbook—original source of recipe, government resource in the public domain
 * Serves: 3

Ingredients

 * 1 large onion, chopped
 * 1 clove garlic, minced
 * 1 tablespoon olive oil
 * 12 oz skinless, boneless chicken breasts, chopped
 * 1 x 14½ oz can of low-sodium chicken broth
 * 2 teaspoons chopped canned chipotle peppers in adobo sauce
 * ½ teaspoon sugar
 * ¼ teaspoon salt
 * 2 cups tomatoes, chopped (or 1 14.5 oz. can diced tomatoes)
 * ¼ cup fresh cilantro, chopped

Directions

 * 1) In a Dutch oven, cook onion and garlic in olive oil over medium-high heat about 4 minutes or until onion is tender.
 * 2) Add chicken and cook for 2 minutes.
 * 3) Add broth, chipotle peppers, sugar and salt.
 * 4) Bring to boiling then reduce heat.
 * 5) Simmer, uncovered for 15 minutes.
 * 6) Remove from heat and add tomatoes and cilantro.