Ingredients
1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium chicken broth1 package (12 ounces) frozen Southwestern corn3 tablespoons creamy peanut butter1 to 2 tablespoons minced chipotle peppers in adobo sauce2 teaspoons chili powder1/2 teaspoon ground cinnamon3 cups coarsely shredded rotisserie chicken6 tablespoons reduced-fat sour creamMinced fresh cilantro, optional
Preparation
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.
