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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: EarlsWife
Servings: 8
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!
6 16 ounce cans pinto beans, drained and rinsed
4 15 ounce cans low sodium chicken broth
1½ cups onions, chopped
2 pounds 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
Use a little oil to sauté onion and garlic in a stock pot. Add oregano and cumin to the onions and garlic and cook for 1 minute to bring out the flavors in the spices. Add beans, broth, and seasoned salt. Bring to a decent boil and let cook about 2 hours. Throw 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. Garnish with shredded cheese, sour cream and cilantro. Serve with your favorite chips if you'd like.