16 Bean Chicken Ranchero Soup

1 onion, sliced
1 clove garlic, chopped
2 tablespoons olive oil
2 ribs celery, chopped
2 carrots, chopped
2 chicken breasts, fresh or frozen
20 ounce bag dried 16 bean mix
8 cups chicken stock or bullion
2 tablespoons ranchero spice mix
¼ cup lime juice
salt & pepper to taste

Heat olive oil over medium heat in a stock pot. Add onions and garlic and sauté until onion is translucent, about 5 minutes. Add chicken stock, celery, carrots, chicken breast, lime juice & spices. Increase heat to high. Rinse beans and add to pot, stirring occasionally until boiling. Reduce heat & simmer until beans are soft, approximately 90 minutes. Remove chicken breast from pot & shred, return to pot.

Note: Beans soak up a lot of liquid; add water 1 cup at a time when simmering if soup becomes too thick.

Makes 10 servings