Hot Peppered Pinto Soup With Garlic

Submitted by lazyme

"From Cooking Light, this soup is good but rather spicy. If you don't care for spicy, I'd recommend cutting back on the spicy ingredients."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 2

ingredients

• 1⁄3 cup onion, chopped
• 1⁄3 cup green bell pepper, chopped
• 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 pepper
• 10 1⁄2 ounces chicken broth
• 16 ounces pinto beans, drained

directions

1. Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.
2. Add onion, bell pepper, and garlic; saute 3 minutes.
3. Add chili powder and all other ingredients except beans; bring to a boil.
4. Stir in half of the beans, cover, reduce heat and simmer for 10 minutes.
5. Place soup in a food processor or blender, and process until smooth.
6. Return to pan; stir in remaining beans.
7. Cook until thoroughly heated.