I decided with the temperatures dropping this weekend a soup sounded good. I went through my cookbooks and found one in the standard Betty Crocker red plaid or in my case pink plaid cookbook.
Chipotle Pepper and Chicken Soup
1 c. chopped onion (1 large)
4 garlic cloves, minced
1 tbsp. olive oil or cooking oil
12 ounces skinless, boneless chicken breast halves, cut into bite size pieces
1 (14 oz) can chicken broth
2 tsp. chopped canned chipotle peppers in adobo sauce
1/2 tsp. sugar
2 c. chopped tomatoes (2 large) or one (14.5 oz) can low sodium diced tomatoes, undrained
1/4 c. snipped fresh cilantro
In a dutch oven cook onion and garlic in hot oil over medium-high heat about 4 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in broth, chipotle peppers, sugar and 1/4 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat and stir in tomatoes and cilantro.
Sadly this sounded so good but it was pretty bland.