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South of the Border Bean & Chicken Soup Recipe

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This recipe for South of the Border Bean & Chicken Soup is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
1 med onion, chopped
2 garlic cloves,minced
2 cups FF chicken stock or broth
1 (15 1/2 oz) can pinto beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes w/green chilis, undrained
2 cups fresh or frozen corn kernels
1 tsp chipotle chili powder
1 tsp ground cumin
1-2 cups chopped cooked chicken (I used leftover rotisserie chicken)
2 T chopped fresh cilantro (I used 1 tsp dried)
2 tsp fresh lime juice (I used 1-2 tsp bottled lime juice
Fat Free sour cream for topping, if desired
Directions:
Directions:
1. Heat the oil in a large pot over med. heat. Add the onion and the garlic; cook until golden, about 5 min or so.

2. Add the broth, beans, tomatoes, corn, chili powder and cumin; bring to a boil. Reduce heat and simmer a few minutes to blend flavors.

3. Add the chicken, cilantro, and lime juice. Simmer, stirring frequently until heated through. Serve with dollops of FF sour cream if desired.
Personal Notes:
Personal Notes:
Doubles well, makes a lot. Better the second day, reportedly.
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