Ingredients:

• 1 large onion, chopped
  
• 1 clove garlic, minced
  
• 1 tablespoon olive oil
  
• 12 oz. skinless, boneless chicken breasts, chopped
  
• 1 14.5 oz. can of low-sodium chicken broth
  
• 2 teaspoons chopped canned chipotle peppers in adobo sauce
  
• 1/2 teaspoon sugar
  
• 1/4 teaspoon salt
  
• 2 cups tomatoes, chopped (or 1 14.5 oz. can diced tomatoes)
  
• 1/4 cup fresh cilantro, chopped

Directions:

1. In a Dutch oven, cook onion and garlic in olive oil over medium-high heat about 4 minutes or until onion is tender.
   
2. Add chicken and cook for 2 minutes.
   
3. Add broth, chipotle peppers, sugar and salt.
   
4. Bring to boiling then reduce heat. Simmer, uncovered for 15 minutes.
   
5. Remove from heat and add tomatoes and cilantro.