Pinto Bean and Chicken Chili

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 tablespoon
• Chili powder - 2 tablespoons
• Chicken broth - 2 cups
• Diced tomatoes - 1 can (14.5 oz)
• Pinto beans - 2 cans (15 oz each), drained and rinsed
• Chicken breast - 2 cups, cooked and shredded
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the cooked and shredded chicken breast, pinto beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
4. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
5. Remove from heat and stir in the chopped cilantro and lime juice.
6. Serve hot and garnish with additional cilantro, if desired.