This is a great recipe if you need to feed a crowd – it can grow as large as you need it to (the kids even like it!)  It is also a way to use up some extra pantry staples.

Ingredients:

• pinto beans – start with 4 cans/6 cups
• 1 large sweet onion
• 6 cloves garlic (or more, depending on your taste)
• olive oil
• chicken or turkey – at least 4 breasts or thighs
• crushed tomatoes – 1 large can
• 2 cans diced tomatoes – fire roasted are tasty!
• 1 can green chilis (or more, if you like it spicy!)
• 1 box chicken or vegetable broth
• 2 cups water
• cumin
• jalapenos to taste
• 6-8 leaves espazote – minced

In a large skillet, drizzle olive oil and warm it up.  Dice the onion and cook until translucent.  Mince the garlic and add it to the onions.  If you are using jalapenos, shop them up and add them now.  When they begin to brown, add the chicken breasts and cook through.  Shred it and make sure it is all browned a little bit.

In a large crock pot, add the beans, broth, espazote, chilis and cumin.  Add the chicken and onions and cook for about an hour.  If you are using dried beans, make sure they are cooked through before adding any tomatoes, as the acidity will make the undercooked beans tough

Let it cook for 4+ hours, or until you are ready to serve it.  The longer it sits, the better the flavors meld.

To serve, gently crush some tortilla chips in the bottom of a bowl, ladle in the soup and top with shredded cheese and a dollop of sour cream.