Ingredients -
- 1 can of chicken broth (about 16 ounces)
- 1 cup cooked, shredded chicken
- 1/2 cup tomato sauce
- 1/2 cup refried pinto beans
- 1/3 cup chopped white onion
- 1/2 jalapeño pepper seeded, chopped
- 1/3 cup chopped cilantro
- 1 green onion diced and divided
- 1/4 – 1/2 tsp. garlic powder
- 1/4 – 1/2 tsp. cumin
- fresh lime juice
- salt and pepper to taste
Preparation:
Heat 1 tsp. olive oil in pot. Add onion, jalapeño and green onion. Cook over medium heat for about 5 minutes until vegetables begin to soften. Add garlic powder, cumin, salt and pepper and about 4 ounces of the chicken broth. Let simmer for 10 minutes. Add tomato sauce, beans and remainder of broth. Simmer for another 5 – 10 minutes. Add chicken, cilantro and rest of green onion. Bring back to a low boil. Serve and garnish with toppings (usually small pieces of fried tortilla and dollop of sour cream and guacamole).
