Ingredients:
- 1 ½ cups dry pinto beans (or 1 can cooked beans)
- 6 cups chicken stock
- 1 ½ cups shredded cooked chicken
- 1 onion, diced
- 2 potatoes, diced
- 1 cup baby carrots, chopped or halved
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–2 tbsp olive oil or butter
- 1 ½ tsp Italian seasoning
- ½ tsp salt, ¼ tsp pepper (adjust later to taste)
- Juice of 1 lime
- Optional: 1 cup small pasta (orzo, elbows, etc.)
- Optional garnish: fresh parsley, a drizzle of olive oil, or a sprinkle of Parmesan
Instructions:
- Prep the Beans – Soak overnight or quick-soak (boil 5 min, then rest covered 1 hour). Drain and rinse.
- Sauté Aromatics – Heat olive oil or butter in a large pot over medium heat. Add onion; cook until translucent (about 5 minutes). Stir in garlic and ginger; cook 30 seconds more until fragrant.
- Simmer Beans – Add soaked beans and chicken stock. Bring to a boil, then lower heat and simmer ~1 hour until beans are tender.
(If using canned beans, simmer just 15–20 minutes.) - Add Veggies & Herbs – Add diced potatoes, carrots, and Italian seasoning. Simmer 20 minutes, until potatoes and carrots are soft.
- Add Chicken & Optional Pasta – Stir in shredded chicken and, if using, pasta. Simmer until pasta is tender (about 10 minutes). Add extra stock or water if soup thickens too much.
- Final Touches – Stir in lime juice and taste. Add more salt, pepper, or lime if needed. For extra coziness, finish with a pat of butter or drizzle of olive oil.
Flavor Tip!
Italian seasoning + lime + ginger = a gorgeous balance of herbal warmth and citrusy brightness. If you want your soup to turn out slightly richer, add a splash of half-and-half or coconut milk before serving — it turns the broth silky while keeping that cozy, fresh flavor.