Southwestern Pinto Bean Soup | Recipe Cart

Ingredients

• 2 cups dry pinto beans
• 5 cups cold water
• 2 (14 ounce) cans reduced-sodium chicken broth
• ½ cup water
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 1 (1 ounce) Shredded reduced-fat Monterey Jack cheese
• 1 Snipped fresh cilantro and/or sliced green onions