09-27-2004, 03:57 AM
1/3 cup chopped onion
1/3 cup chopped bell pepper
3 cloves garlic, 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
10 ounces chicken broth
1 16 ounces can pinto beans, drained
Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.
Add onion, bell pepper, and garlic; saute 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.
Place soup in a food processor or blender, and process until smooth.
Return to pan; stir in remaining beans. Cook until thoroughly heated.
Serves 2.
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1/3 cup chopped bell pepper
3 cloves garlic, 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
10 ounces chicken broth
1 16 ounces can pinto beans, drained
Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.
Add onion, bell pepper, and garlic; saute 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.
Place soup in a food processor or blender, and process until smooth.
Return to pan; stir in remaining beans. Cook until thoroughly heated.
Serves 2.
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