Pinto Bean and Chicken Tortilla Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

3 cloves, minced

Chicken breast

1 pound, cooked and shredded

Pinto beans

2 cups, cooked or canned, drained and rinsed

Diced tomatoes

1 can (14.5 ounces)

Chicken broth

4 cups

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

1 teaspoon

Pepper

1/2 teaspoon

Lime

1, juiced

Fresh cilantro

1/4 cup, chopped

Shredded cheese

1 cup, for garnish

Tortilla chips

2 cups, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the shredded chicken, pinto beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients.
4. Bring the soup to a boil, then lower the heat to a simmer. Allow the soup to simmer for 30 minutes to let the flavors meld together.
5. While the soup is simmering, preheat your oven to 350°F (175°C).
6. Spread the tortilla chips evenly on a baking sheet and bake for 5 minutes, or until they are crispy and golden.
7. Once the soup is finished simmering, remove it from heat and stir in the fresh cilantro and lime juice to brighten the flavors.
8. Serve the soup hot, garnished with shredded cheese and crispy tortilla chips for added texture.