Chicken and Pinto Bean Soup with Lime and Cilantro

By garciamoss

Ingredients

• 1 onion, diced small
• 1 T chopped garlic
• 1-2 tsp. olive oil
• 8 cups homemade chicken stock (or 5 cans chicken broth)
• 2 ts. dried oregano (preferably Mexican Oregano)
• 1 T ground cumin
• 1/2 tsp. ground Chipotle chile powder (or use a small amount diced canned Chipotles in adobo or your favorite hot sauce)
• 2 cans (15 oz.) pinto beans with juice
• 4 cups diced, cooked chicken
• 1 can (4 oz.) diced green chiles (Anaheim chiles, not jalapenos)
• 1/2 cup hummus (or refried beans)
• 1/4 cup lime juice (I use my fresh-frozen lime juice)
• 1 cup chopped fresh cilantro (or use less or substitute thinly sliced green onion if you're not a cilantro lover)

Details

Adapted from kalynskitchen.com

Preparation

Step 1

Heat olive oil in frying pan or in the soup pot, then saute onion 2-3 minutes. Add garlic and saute a couple of minutes more.

In large soup pot combine chicken stock, onions, garlic, oregano, ground cumin, and Chipotle chile powder and let simmer on low about 15 minutes.

Add 2 cans pinto beans with juice, cooked chicken, diced green chiles, and hummus or refried beans and simmer one hour or a little longer, until flavors are well combined, and beans are quite soft.

Turn off heat and stir in lime juice and chopped cilantro. Serve hot, with more chopped cilantro and lime juice to be added at the table if desired.