Spicy Southwest Chicken Soup

Smoky Hot taste - not a recipe for those who don't like spicy food.

3 Tbl Minced Onion
1 Tbl Canola Oil
4 Cloves Garlic, Minced
32 Ounce Chicken Broth
2 - 15 Ounce Cans Pinto Beans, rinsed and drained
1 - 14.5 Ounce Fire Roasted Tomatoes with Garlic
3 Cups Frozen Corn
2 Chipotle Peppers in Adobo Sauce, Minced
4 Tsp Adobo Sauce
1 1/2 Tsp Ground Cumin
1/4 Tsp Pepper
2 Cups Chicken Breast, Cubed and Cooked

In a large pot, heat oil.  Add onion and cook until tender.  Add garlic, cook 1 minute longer.  Add all remaining ingredients except chicken.  Bring to a boil.  Reduce heat and simmer for 20 minutes.  Add chicken and heat through.