Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups cooked shredded chicken

• 1 can (15 oz) pinto beans or black beans, drained and rinsed

• 1 can (14–15 oz) diced tomatoes

• 3 cups chicken broth

• 1/2 cup Lala’s Serrano Hot Sauce

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• Salt and pepper to taste
   

Optional toppings

• Diced avocado

• Chopped cilantro

• Shredded cheese

• Lime wedges

• Warm tortillas
   

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and cook until softened, about 4 minutes.

3. Stir in garlic and cook for 30 seconds.

4. Add shredded chicken, beans, diced tomatoes, chicken broth, Lala’s Serrano Hot Sauce, cumin, and oregano.

5. Stir well and bring to a gentle simmer.

6. Cook for 15 to 20 minutes, until hot and flavorful.

7. Season with salt and pepper to taste.

8. Serve warm with your favorite toppings.
    

Serving note
For even more bold flavor, add an extra splash of Lala’s Serrano Hot Sauce just before serving.