Hot Peppered Pinto Soup with Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
vegetable cooking spray |
1/3 cup chopped onion |
1/3 cup chopped green bell pepper |
3 garlic cloves, minced |
1 tablespoon chili powder |
2 tablespoons fresh lime juice |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1/4 teaspoon hot sauce |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 (10 1/2-ounce) can low-salt chicken broth |
1 (16-ounce) can pinto beans, drained |
Directions:
1. Coat a medium saucepan with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 3 minutes. Add chili powder and next 8 ingredients (chili powder through broth); bring to a boil. Stir in half of beans; cover, reduce heat, and simmer 10 minutes.
2. Place soup in a food processor or blender, and process until smooth. Return to pan; stir in remaining beans. Cook until thoroughly heated.
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