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Chicken-Pinto Bean Soup
Phase 2

1 onion, diced small
1 T chopped garlic
1-2 tsp. olive oil
5 cans chicken broth
2 ts. dried oregano
1 T ground cumin
1/2 tsp. ground Chipotle chile powder
2 cans pinto beans with juice
4 cups diced, cooked chicken
1 4 oz. can diced green chiles
1/2 cup hummus (or refried beans)
1/4 cup lime juice
1 cup chopped fresh cilantro

Heat olive oil in frying pan, then saute onion 2-3 minutes. Add garlic and saute a couple of minutes more.

In large soup pot combine chicken stock, onions, garlic, oregano, ground cumin, and chipotle chile powder and let simmer on low about 15 minutes.

Add 2 cans pinto beans with juice, cooked chicken, diced green chiles, and hummus or refried beans and simmer one hour or a little longer, until flavors are well combined, and beans are quite soft.

Turn off heat and stir in lime juice and chopped cilantro. Serve hot, with more chopped cilantro to be sprinkled on top if desired.