Hot Peppered Pinto Soup With Garlic
|Vegetable cooking spray||1|
|Chili powder||1 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Chicken broth||1⁄4 Teaspoon|
|Canned pinto beans||16 Ounce, drained (1 Can)|
Coat a medium saucepan with cooking spray, and place skillet over medium-high heat until hot.
Add onion, bell pepper, and garlic; saute 3 minutes.
Add chili powder and next 8 ingredients; 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.