Chipotle Chicken Soup

1 tablespoon olive oil

1 pound skinless, boneless chicken breast meat - cut into cubes

1 onion, chopped

1 clove garlic, minced

1 tablespoon chicken bouillon granules

1 tablespoon adobo sauce from canned chilies, or to taste

1 teaspoon white sugar

2 (14.5 ounce) cans petite diced tomatoes

1 (15.25 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, rinsed and drained

2 ½ cups water, or as needed

1 bunch cilantro, chopped

Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.