Photo: Oxmoor House
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
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
1 (11-ounce) can whole-kernel corn with sweet peppers, drained
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.
Borrowed from Cooking Light, November 2001