to track and scrutinize my cooking techniques,
1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes.
2. Add onion and next 5 ingredients; sauté 3 minutes.
3. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.
4. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes.
5. Serve with cilantro and lime.
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