Mexican Bean Soup

A fast, healthy, hearty soup! Great for a cold winter day. Use vegetable broth and skip the chicken to make the vegetarian version :) I ALWAYS add salsa to my soup after cooking, but take a taste without the salsa before mixing it in to see what you prefer.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1⁄4 cup yellow onion, Diced
• 2  carrots, Diced
• 2  zucchini, Cubed
• 1 (16 ounce) can pinto beans or 1 (16 ounce) can  refried beans
• 1⁄8 teaspoon cayenne pepper
• 2  cups chicken broth or 2  cups vegetable broth
• 1  boneless skinless chicken breast, cooked and Diced (optional)

• Optional Toppings

•  salsa
•  cilantro
•  sour cream
•  green onion
•  diced avocado
•  cheese

Directions

1. 1. Melt butter in a soup pot and saute onion, carrot and zucchini until tender (6 to 8 min.).
2. 2. Add remaining ingredients and simmer 10 minute
3. 3. Serve and top as desired.