Yield
Serves 6 (serving size: 1 cup)
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl

How to Make It

Step 1

Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.

Step 2

Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.

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