Pinto Bean and Chicken Tortilla Soup

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 1/4 cup, chopped
• Shredded cheese - 1 cup
• Tortilla chips - 1 cup, crushed
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 4 cups
• Diced tomatoes - 1 can
• Pinto beans - 2 cans, drained and rinsed
• Chicken breast - 2, cooked and shredded
• Garlic - 3 cloves, minced
• Onion - 1, 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 shredded chicken, pinto beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
5. While the soup is simmering, preheat the oven to 350°F.
6. Spread the crushed tortilla chips on a baking sheet and bake for 5 minutes, or until crispy.
7. Remove the soup from heat and stir in the fresh cilantro and lime juice.
8. Serve the soup hot, topped with shredded cheese and crispy tortilla chips.