Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
Ingredients
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 package (12 ounces) frozen Southwestern corn
- 3 tablespoons creamy peanut butter
- 1 to 2 tablespoons minced chipotle peppers in adobo sauce
- 2 teaspoons chili powder
- 1/2 teaspoon ground cinnamon
- 3 cups coarsely shredded rotisserie chicken
- 6 tablespoons reduced-fat sour cream
- Minced fresh cilantro, optional
Directions
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
- Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.
