Instructions

1. 1

   We'll start with the beans because they take a little longer (assuming you already have the chicken cooked and shredded).Into a saute pan, over medium heat, add a few drizzles of olive oil, the bell pepper, onion and garlic. Saut until they've got a bit of color and have softened some.

2. 2

   Add in the beans and water/broth. Using a potato masher break up the beans a bit.Allow to simmer for about 10-12 minutes, until thickened to the consistency of a refried bean. Season with salt and pepper. Finish with a squeeze of lime and a handful of chopped cilantro. So yummy!!!!!Heres what I did for the shredded chicken. I started out by popping 3 chicken breasts, a tsp of peppercorns, a bay leaf and a quart of broth into the slow cooker and letting it go on low for 2.5 hours. Once it was done I shredded the chicken using two forks then popped the chicken right back into the broth. I made this for several different meals, including yesterdays soup, so you only use a portion here.All you have left to do is warm the chicken in a small pan with the salsa. Once warmed through, give a little squeeze and the cilantro.