Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 1 Tbsp. vegetable oil
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper ((or more if you like it spicier) )
  • 1/2 tsp. chili powder
  • 5 c. chicken broth
  • 3 Tbsp. fresh cilantro (finely chopped)
  • 1/2 lime (juiced)
  • pepper (to taste)
  • 14 oz pinto beans (1 can, drained and rinsed)
  • 2 boneless (skinless chicken breasts)
  • 2 Tbsp. taco seasoning
  • 1 Tbsp. paprika
  • vegetable oil (to taste)
  • pico de gallo (click HERE)
  • 2 avocados (diced)
  • 2 c. pepper jack cheese
  • tortilla strips (Click HERE)
  • cilantro (for garnish)
  • lime wedges (for garnish)

Instruction

  • In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
  • Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
  • In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
  • In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.