Chipotle Chicken Soup Name: Nathalie Alcantara Base: Fort Drum Recipe: 1 tablespoon olive oil 1 pound skinless, boneless chicken breast meat - cut into cubes 1 onion, chopped 1 clove garlic, minced 1 tablespoon chicken bouillon granules 1 tablespoon adobo sauce from canned chilies, or to taste 1 teaspoon white sugar 2 (14.5 ounce) cans petite diced tomatoes 1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, rinsed and drained 2 1/2 cups water, or as needed 1 bunch cilantro, chopped Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.