| 1. |
Pour the chicken (mostly drained), broth, diced tomatoes, and undrained pinto beans into a large sauce pan and simmer. |
| 2. |
Meanwhile heat up a medium skillet with a teaspoon of olive oil. |
| 3. |
Sauté the garlic, onion, red pepper and green pepper until soft, about 2-4 minutes. |
| 4. |
Pour sauteed vegetable mixture into soup mixture along with chili powder and oregano. |
| 5. |
Simmer 10-30 minutes (longer the better, but still will be good in 10 minutes). |
| 6. |
Ladle out the soup and sprinkle with cheese. |
| 7. |
Optional: a couple teaspoons of cilantro also taste amazing in this chili. Some cayenne pepper will give an extra kick too. |
