Prep 20 mins
Cook 5 mins
This recipe's from my distant cousin. She made this during our family reunion. This is a tweaked version that has some meaty pinto beans and some chipotle chili powder running through it to give it some nice smokiness. Don't worry about the amount of spices. It may seem like a lot, but in the end, it's really not. Preparation time does not include the time you cook the chicken.
- 1 tablespoon extra virgin olive oil (about 1 turn of the pan)
- 1⁄2 sweet onion, chopped
- 2 garlic cloves, minced (through the garlic press or through your knife)
- 1 pinch kosher salt
- fresh cracked pepper
- 4 cups reduced-sodium chicken broth
- 2 (16 ounce) cans navy beans, rinsed and drained
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄8 teaspoon dried chipotle powder
- 2 cups chicken, cooked and chopped
- 1 (4 1/2 ounce) can chilies, undrained
- monterey jack cheese, Sour Cream, Tortilla chips, and fresh Cilantro, for garnish
- Heat the oil in the pan over medium heat.
- Add the onion and saute 5-6 minutes.
- While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
- Add the garlic and saute 1 minute.
- Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
- Mash the can of pinto beans with a potato masher.
- Stir into the soup.
- Stir in chicken and chilis.
- Simmer 5 minutes or until thoroughly heated.
- Garnish, and serve.