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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Extremely tasty and easy soup/chili recipe. Let it simmer all day for a thicker chili, or cook shorter and serve as more of a soup. It's great to make a big pot and have plenty of leftovers! I especially love eating this with tortilla or corn chips! Ingredients:
6 (16 ounce) cans pinto beans, drained and rinsed |
4 (15 ounce) cans low sodium chicken broth |
1 1/2 cups onions, chopped |
2 lbs chicken breasts, cubbed bite sized |
3 garlic cloves, minced |
1 tablespoon oregano |
1 tablespoon cumin |
1 teaspoon seasoning salt |
fresh cilantro (optional) |
shredded mexican blend cheese (optional) |
sour cream (optional) |
Directions:
1. Use a little oil to saute onion and garlic in a stock pot.
2. Add oregano and cumin to the onions/garlic and cook for 1 minute to bring out the flavors in the spices.
3. Add beans, broth, and seasoned salt. Bring to a decent boil and let cook about 2 hours.
4. Through in the chopped chicken (raw) to the boiling beans and continue to cook at least 20 minutes, until chicken is cooked through. I normally let this cook even longer, about an hour with the chicken because it breaks down a little bit more. But it's really not needed and a lot of people prefer the chicken in larger pieces.
5. Garnish with shredded cheese, sour cream and cilantro. Serve with your favorite chips if you'd like.
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