Chicken Pinto Chili

Extremely tasty and easy soup/chili recipe. Let it simmer all day for a thicker chili, or cook shorter and serve as more of a soup. It's great to make a big pot and have plenty of leftovers! I especially love eating this with tortilla or corn chips!

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 6 (16 ounce) cans pinto beans, drained and rinsed
• 4 (15 ounce) cans low sodium chicken broth
• 1 1⁄2 cups onions, chopped
• 2  lbs chicken breasts, cubbed bite sized
• 3  garlic cloves, minced
• 1  tablespoon oregano
• 1  tablespoon cumin
• 1  teaspoon seasoning salt
•  fresh cilantro (optional)
•  shredded  Mexican blend cheese (optional)
•  sour cream (optional)

Directions

1. Use a little oil to saute onion and garlic in a stock pot.
2. Add oregano and cumin to the onions/garlic and cook for 1 minute to bring out the flavors in the spices.
3. Add beans, broth, and seasoned salt. Bring to a decent boil and let cook about 2 hours.
4. Through in the chopped chicken (raw) to the boiling beans and continue to cook at least 20 minutes, until chicken is cooked through. I normally let this cook even longer, about an hour with the chicken because it breaks down a little bit more. But it's really not needed and a lot of people prefer the chicken in larger pieces.
5. Garnish with shredded cheese, sour cream and cilantro. Serve with your favorite chips if you'd like.