Chipotle Soup Ii - cooking recipe

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon water
1 lb boneless skinless chicken thighs, cut into bite size pieces
1/2 teaspoon sweet paprika
1/2 teaspoon Mexican oregano
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can pink beans or (14 1/2 ounce) can black beans
1 (28 ounce) can diced tomatoes with juice
1/4 cup tomato sauce (optional)
1 cup frozen corn kernels
1 -2 tablespoon chopped canned chipotle chile in adobo
1 teaspoon adobo sauce (optional)
salt
1/4 - 1/2 cup fresh cilantro, chopped
1/2 lime, juice of

Preparation

In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
Stir in paprika and oregano into the onions; add chicken, cook until done.
Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
Bring to a boil, reduce heat, and simmer for 30 minutes.
Stir in chopped cilantro and lime juice and heating through 1 minute.
Add salt to taste.