Chicken and Pinto Bean Soup with Lime and Cilantro
Chicken and Pinto Bean Soup with Lime and Cilantro is a delicious soup that’s made from leftover rotisserie chicken! Omit the beans and add some frozen cauliflower rice to make a lower-carb version of tis tasty soup!
Food blogs are always a work-in-progress, and it’s no secret I’ve been updating my photos on this blog for many years now. I was happy to improve the photos on this Chicken and Pinto Bean Soup with Lime and Cilantro! This is something I would happily devour for lunch or dinner, and it had been needing a new photo for a long time!
This soup is a good one to make with leftover rotisserie chicken, and if you’re not a cilantro fan I’d use thinly sliced green onions instead. If you omit the beans this can be a tasty low-carb soup option; add some frozen cauliflower rice if you prefer.
How can you make a lower-carb version of this soup?
To make a similar soup that’s lower in carbs, replace the 2 cans of Pinto Beans with 2-3 cups of cauliflower rice. Add the cauliflower rice after the soup has simmered about 30 minutes. You may also want to leave out the optional 1/2 cup of hummus or refried beans.
How to Make Chicken and Pinto Bean Soup with Lime and Cilantro:
(Scroll down for complete printable recipe.)
- I cooked the onions and garlic right in the soup pot, which saved dirtying another pan!
- Then add the chicken stock, dried Mexican Oregano (affiliate link), ground cumin (affiliate link), and ground Chipotle powder or hot sauce and simmer for about 15 minutes to blend the flavors.
- Add the pinto beans with juice from the can, diced chicken, and 1/2 cup hummus or refried beans (to thicken the soup, optional).
- Let the soup simmer on low for about an hour.
- (If you’re replacing pinto beans with cauliflower rice, add that when the soup has simmered about 30 minutes.)
- If you’re not a cilantro fan like I am, I’d use thinly sliced green onions to add some color to the soup. Chop the cilantro or green onions just before you’re ready to serve.
- Stir in the chopped cilantro or thinly sliced green onions, turn off the heat, and let soup sit for a minute or two to wilt the cilantro.
- Serve hot, with extra chopped cilantro and/or lime to add at the table.
More Tasty Recipes with Beans:
Beans and Legumes Index ~ Slow Cooker or Pressure Cooker
Pressure Cooker Spicy Pinto Bean Soup with Ham ~ Kalyn’s Kitchen
Spicy Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 onion, diced small
- 1 T chopped garlic
- 2 tsp. olive oil
- 8 cups chicken broth (see notes)
- 2 tsp. dried oregano (preferably Mexican Oregano)
- 1 T ground cumin
- 1/2 tsp. ground Chipotle chile powder (or use your favorite hot sauce)
- two 15 oz. cans pinto beans (see notes)
- 4 cups diced, cooked chicken
- one 4 oz. can diced green chiles (see notes)
- 1/2 cup hummus or refried beans (optional, see notes)
- 1/4 cup lime juice
- 1 cup chopped fresh cilantro (see notes)
- Heat olive oil in frying pan or in the soup pot, then cook onion 2-3 minutes.
- Add garlic and cook a couple of minutes more.
- In large soup pot combine homemade chicken stock or canned chicken broth, onions, garlic, oregano, ground cumin (affiliate link), and Chipotle chile powder and let simmer on low about 15 minutes.
- Add 2 cans pinto beans with juice, cooked chicken, diced green chiles (affiliate link), and hummus or refried beans (if using) and simmer one hour or a little longer, until flavors are well combined, and beans are quite soft.
- Turn off heat and stir in lime juice (I use my fresh-frozen lime juice) and chopped cilantro.
- Serve hot, with more chopped cilantro and lime juice to be added at the table if desired.
If you don't have homemade chicken stock use 4 1/2 cans chicken broth, or put the whole 5 cans and just simmer a bit longer. Be sure to buy Anaheim chiles, not Jalapenos unless you really like it hot! Omit the hummus or refried beans if you want less carbs or prefer a more brothy soup. Use less cilantro or substitute thinly sliced green onion if you’re not a cilantro fan.
If you want to omit Pinto Beans for a lower-carb soup, add 2-3 cups frozen cauliflower rice after the soup has simmered about 30 minutes.
Recipe created by Kalyn.
Amount Per Serving: Calories: 530Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 1527mgCarbohydrates: 53gFiber: 17gSugar: 4gProtein: 41g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pinto beans are considered a “good” carb for the original South Beach Diet and this Chicken and Pinto Bean Soup with Lime and Cilantro would be approved for all phases of South Beach. Although beans are a limited food for Phase One, in a soup like this with lots of other ingredients, you can have a regular sized serving. Pinto beans are too high in carbs for this to be suitable for most other low-carb eating plans, but you could make a more carb-conscious version of this by using more chicken and replace the beans with some frozen cauliflower rice.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.