Chipotle Chicken Enchilada Soup | JUSTIN'S® Recipes

Ingredients

• 3 tablespoons JUSTIN’S® Cinnamon Almond Butter
• 1 (15 ounces) can Pinto Beans, rinsed and drained
• 1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
• 1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
• 4 cups Low-Sodium Chicken Broth
• 12 ounce Corn, frozen
• ½ cup Enchilada Sauce
• ½ cup Cornmeal
• 2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
• 1 teaspoon Chili Powder
• ¼ teaspoon Ground Cinnamon
• 3 cups shredded Rotisserie Chicken