Fiesta Chicken Soup with Kale

In a large pot, boil 4-6 cups of water then add chicken breasts for 10 minutes or when internal temperature reaches 165 degrees.

Meanwhile, heat another large pot on medium-high and add avocado oil. 

Add the chopped onions and cook until they begin to soften. 

Add the garlic, cumin, chipotle chili powder, and salt and cook until fragment. 

Next add the chicken broth and pinto beans. 

Mix all the soup ingredients well.

At this time check the chicken and if ready shred into bite size pieces and add to the soup mixture pot. 

Bring to a simmer and add kale, cilantro and lime juice.