chelsea'srecipes

Mexican Bean Soup
This recipe makes a huge pot of soup ~ My own recipe, a nice change from
plain ol' bean soup. It's hearty, inexpensive and best of all just plain
good.

2 tablespoons garlic flavored olive oil (or any good vegetable oil)
1 onion, chopped
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
1 jalapeno pepper, chopped ** optional**
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
2 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained
1 (16 ounce) can fat free refried beans
1 (4.5 ounce) can chopped chiles
1 (16 ounce) pkg frozen corn
1 (5.7 ounce) pkg Smoked Chipotle Rice
1/2 cup instant rice
1 tablespoon cumin
2 tsp chili powder (Mexican, if you have it)
2 tsp garlic pepper*
1 tsp freshly chopped cilantro -or- 2 tsp dried cilantro
1 pint sour cream

In a large stockpot over medium heat, cook onion, green and yellow bell
peppers in oil until softened. Stir in chicken broth, tomatoes, black
beans, pinto beans and kidney beans. Add seasonings, corn and rice(s).
Bring to a boil and stir until refried beans are well incorporated. Heat
through and serve in bowls with a dollop of sour cream and a big slice
of freshly baked corn bread.