Pinto Bean and Chicken Soup

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 2 tablespoons, chopped
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 4 cups
• Canned diced tomatoes - 1 can (14 oz)
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Chicken breasts - 2, boneless and skinless
• Pinto beans - 1 cup, dried

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain and rinse before using.
2. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
3. Add the diced carrots and celery to the pot, and cook for another 5 minutes.
4. Add the soaked pinto beans, chicken breasts, canned diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beans are tender and the chicken is cooked through.
6. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
7. Stir in the chopped cilantro and lime juice. Adjust the seasoning if needed.
8. Serve the pinto bean and chicken soup hot, garnished with additional cilantro if desired.