Recipes from Mexico :: Mexican Soups and Stews
1 large yellow onion, chopped
1 lb. mini chorizo links or Lil Smokies
2 (14 ounce) cans chopped tomatoes with juice
4 c. fat free chicken broth
1 Tbsp. cumin
1/4 tsp. cayenne pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can refried beans
Chopped cilantro for garnish (optional)
Cut up chorizos or Smokies into small pieces.
In sauté pan cook chorizo and onions 5 mins.
In 3-quart saucepan add tomatoes and chicken broth. Bring to a slow boil. Add cumin, cayenne, onions, and meat; simmer 5 mins.
Add refried beans and pinto beans, mixing well. Simmer for 15 mins. more and serve garnished with cilantro.
