1 tsp coriander juice from ½ lime ¼ cup fresh cilantro leaves, coarsely chopped canola oil (1 to 2 TBS) Kosher salt and fresh ground pepper
For serving: tortilla chips, sour cream, lime wedges and fresh cilantro leaves.
Here is what you need to do:
Rinse and drain the beans. Put half in a bowl and mash them with a fork.
Heat the oil over medium heat and sauté the peppers and onions, season with salt and pepper. When they soften add in the garlic and stir until fragrant, about a minute.
Add in the cumin, chili powder and coriander and stir for a minute to toast.
Pour in the chicken broth and lime juice then turn up the heat to medium high. When it comes to a simmer, add in the chicken, beans and cilantro. Turn down the heat a little and let simmer for 20 minutes stirring occasionally.
Taste and adjust seasoning as you like. If it’s too thick for your liking add more broth.
Spoon into a bowl and top with sour cream, cilantro and a lime wedge.