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.