Créé avec l’IA
Pinto Bean and Chicken Soup
50 min 275 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast400 g
- pinto beans200 g
- diced potatoes300 g
- carrot1 medium
- celery stalk1 medium
- onion1 medium
- garlic2 cloves
- olive oil1 tablespoon
- thyme1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Rinse the pinto beans under cold water and set aside.
- 2
Heat the olive oil in a large pot over medium heat.
- 3
Add the diced onion, minced garlic, chopped carrot, and sliced celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
- 4
Add the chicken breast to the pot and cook until browned on all sides, about 5-7 minutes.
- 5
Stir in the diced potatoes, pinto beans, and thyme.
- 6
Pour in enough water to cover the ingredients by about an inch.
- 7
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the beans and potatoes are tender.
- 8
Season with salt and pepper to taste.
- 9
Remove the chicken breast, shred it with two forks, and return it to the pot.
