2 tablespoons olive oil
1 cup chopped onion
2 cloves of garlic chopped
1 poblano pepper seeded and roughly chopped
1 jalapeno pepper seeded and roughly chopped
1 ½ teaspoons kosher salt
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
1 tablespoon tomato paste *
6 cups chicken stock **
1 can with juice pinto beans in chili sauce
1 pound cooked shredded chicken
¼ cup chopped cilantro
Juice of 1 lime
Crumbled tortilla chips
In a large pot, heat oil on medium-high heat. Add the onion, garlic, peppers, salt, cumin and coriander. Sauté for 5 minutes. Add the tomato paste and cook stirring for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes.
In a blender add the pinto beans and their sauce. Working in batches if needed, blend the beans and the soup together until smooth. Be careful when working with hot liquid in the blender! Return to the pot, add the chicken and simmer for 5 minutes. Add the cilantro and lime juice and stir well. Remove from heat and cover to keep warm.
Serve with desired toppings.
* Tomato paste can be purchased in a tube and keeps in the refrigerator for a long time
** Either homemade Chicken Stock or low sodium Chick Broth in a box