Ingredients
- 1 pound boned, skinned chicken breasts
- 1 can (14 1/2 oz.) chicken broth
- 3 tablespoons lime juice
- 1 1/2 tablespoons canned chipotle chili purée (see below)
- 1 tablespoon salad oil
- 1 1/4 cups minced sweet onion
- 1 clove garlic, minced
- 1 can (8 oz.) tomato sauce
- 1/4 cup chopped fresh cilantro leaves
- Salt
- 2 cans (15 oz. each) pinto beans, rinsed and drained
- 6 corn tortillas (4 to 6 in.)
Description
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