Chipotle Pepper and Chicken Soup
| Metric | Ingredient | Imperial |
| 250 ml | onion, chopped | 1 cup |
| 4 | garlic cloves, minced | 4 |
| 15 ml | olive oil | 1 tbsp |
| 350 g | chicken breast, boneless & cut into small chunks | 3/4 lb |
| 1 | can chicken broth (14 oz / 398 ml) | 1 |
| 10 ml | chipotle peppers in adobo sauce, chopped | 2 tsp |
| 2 ml | sugar | 1/2 tsp |
| 500 ml | tomatoes, chopped | 2 cup |
| 50 ml | fresh cilantro, snipped | 1/4 cup |
In a dutch oven, cook onion and garlic in hot oil over medium-high heat for about 4 minutes or until tender.
Add chicken.
Cook and stir for 2 minutes longer.
Stir in broth, chipotle peppers, sugar and salt to taste.
Bring to boil, reduce heat.
Simmer, uncovered, for 15 minutes.
Remove from heat.
Stir in tomatoes and cilantro.
Source : The Peak Market Recipe Of The Day Mailer
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