2 boneless, skinless chicken breasts
2 large red onions, sliced
1 (15 ounce) can thick broth
2 tablespoons olive oil
3 cloves garlic, chopped
2 teaspoons salt
1/2 teaspoon dried oregano
2 teaspoons dried basil
1 pinch dried rosemary, crushed
1/4 teaspoon dried dill weed
1/4 teaspoon dried oregano
1/2 teaspoon dried sage
1/8 teaspoon dried thyme
1 dill seed, crushed
1 (5 ounce) can tomato paste
1 (15 ounce) can pinto beans, rinsed and drained
Place chicken, onions and broth into a large pot. Cover and simmer over medium heat for 3 to 4 minutes.
Add the olive oil, garlic, salt, oregano, basil, rosemary, dill weed, oregano, sage, thyme, salt, tomato paste and pinto beans. Bring to a boil, reduce heat and simmer for 10 minutes.