My Charra Bean Soup

I was trying to duplicate the recipe for the beans served at our favorite Mexican restaurant. I tried several recipe's, but they weren't quite right. So, I combined a couple of recipe's and came up with this one. It goes great with TexMex, but also barbecue. I serve this in small ramekins. Since DH has eaten this, he requests it every week. That's why I know it goes with everything.

• Ready In: 55 mins
• Serves: 4
• Yields: 30 oz

Ingredients

• 2  tablespoons olive oil
• 30  ounces pinto beans, drained
• 1  medium onion, chopped
• 3  garlic cloves, finely chopped
• 1 -2  chipotle chili's in adobo sauce, finely chopped and seeded (To taste)
• 1  teaspoon cumin
• 1  teaspoon oregano
• 1 1⁄2 cups  chicken stock
•  juice of one lime
• 2  tablespoons cilantro
•  salt and pepper (to taste)

Directions

1. Saute the onion in olive oil until translucent. Add garlic, chipotle chili, cumin, and oregano. Continue to cook for 1 minute. Add chicken stock and drained beans. Bring to a boil, then simmer on low for 15 minutes. Add lime juice and cilantro before serving.