Chipotle Chicken Soup

Chipotle Chicken Soup

Ingredients:

1 large onion, chopped

1 tablespoon canola oil

4 garlic cloves, minced

4 cups reduced-sodium chicken broth

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained

3 cups frozen corn

2 chipotle peppers in adobo sauce, seeded and minced

2 teaspoons adobo sauce

1 teaspoon ground cumin

1/4 teaspoon pepper

2 cups cubed cooked chicken breast

1/2 cup fat-free sour cream

1/4 cup minced fresh cilantro

Directions:

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce
heat; simmer, uncovered, for 20 minutes. Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

Molasses Sticky Buns

Molasses Sticky Buns

Ingredients:

2 loaves (16 ounces each) frozen bread dough, thawed

1/3 cup butter, softened

1/2 cup sugar

1-1/2 teaspoons ground cinnamon

Molasses Sauce:

1 cup packed brown sugar

1/2 cup butter, cubed

1/2 cup water

1/4 cup molasses

Directions:

Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon;sprinkle over butter. Roll up jelly-roll style; pinch seams to seal.
Cut each loaf into six slices.

For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

Yield: 1 dozen.