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.