Recipe for Pinto Bean Chicken Tomato Soup 
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Yield:
4
Ingredients:
Amount Ingredient
6 oz skinless boneless chicken breast half partially thawed
salt and black pepper
western spice blend
1 tsp olive oil or spray
1 x 15-oz can no-salt-added pinto beans rinsed
1 cup canned chopped tomatoes
1/2 cup canned tomatoes with green chiles chopped
1/3 cup roasted pepper salsa or to taste
1/2 cup water
1 x chicken bouillon cube
1 x chili base cube
1 tsp mole sauce or more to taste
----------------- LATER ADDITIONS: ----------------
2 oz reduced fat Cheddar cheese diced
2 x green onions chopped
2 tbl chopped fresh cilantro
1/2 x lime lime juiced
Instructions:
Instructions: Slice the chicken into bite-sized pieces. Season to taste. Heat oil in a nonstick soup pot. Saute the chicken until no longer pink.

Crush the beans with a potato masher. Add beans and next seven ingredients (through mole) to the soup pot. Heat until just starting to bubble. Cover. Reduce heat and simmer for 20 minutes. Add the cheese, onions and the cilantro. Simmer on the lowest heat uncovered (at least 15 more minutes). Add the lime juice. Stir. Place crushed chips in bowls. Ladle the soup on top. Serve hot.

Description: "Based on "nacho chicken soup""
Yield: 6 cups

NOTES : A chicken tortilla soup at its simplest: beans, chicken and tomato. Adding corn would make it a very different soup. Exceptional flavors for a soup in hurry.

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