Pinto Bean and Chicken Stew

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 2 tablespoons, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 4 cups
• Tomatoes - 1 can, diced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Bell pepper - 1, diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Pinto beans - 2 cans, drained and rinsed
• Chicken breasts - 2, boneless and skinless, cut into cubes

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the diced onion, minced garlic, bell pepper, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the chicken cubes and cook until browned on all sides.
4. Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for another minute to toast the spices.
5. Add the diced tomatoes, drained pinto beans, and chicken broth. Bring to a boil, then reduce the heat and simmer for 45 minutes.
6. Taste and adjust the seasoning if needed.
7. Stir in the chopped cilantro and lime juice just before serving.
8. Serve the pinto bean and chicken stew hot, garnished with additional cilantro if desired.