It’s a cold day here in New York, so I decided to make something to warm the heart and the stomach! This hearty pinto bean chicken soup is my take on soup meets chili. You can eat this by itself, or how I like it with a side a tortilla chips and a dollop of sour cream. It’s a recipe that can be made ahead of time, and be reheated when ready to use. You may store it in batches when you need a quick lunch or supper too!
Here’s what you’ll need to make this heart warming meal…
2-tablespoons olive oil
1 small onion
2 cloves of garlic chopped
2-3 small potatoes of your liking
1-15 ounce can of pinto beans. You can substitute for cannellini
1 cup chopped cooked chicken
2 cups low sodium chicken stock, I used organic free range
1/2 cup water
2 bay leaves
2 tablespoons parmesan cheese
salt and pepper to taste
3 tablespoons cilantro chopped, or as much as you like
sour cream, low fat, non fat, or FULL Fat!
( some people add in celery, since I’m not a big fan I didn’t add any in)
In a large pot, heat up your olive oil. Add in onion and garlic and saute for a couple of minutes until softened. Then add your potatoes, and carrots. Stir well and add your chicken stock and half a cup of water. Season with salt, pepper, garlic powder, parmesan, and add bay leaves. Let simmer until your potatoes and carrots seem to soften a bit. Add your drained pinto beans and cooked chicken to the pot, stir occasionally. Let the soup cook on low for 30-40 minutes. Since your chicken is already cooked and the beans are right out of the can, they just need to be warmed through. Check for salt. The chicken stock I use is always low sodium, so you may need a touch more salt. Add your cilantro just before serving as a garnish on top of each bowl. Break out the tortilla chips, and sour cream and you’ve got a really good one pot meal! Enjoy!