- 1 1/2 cups chopped onions
- 3/4 cup chopped sweet red pepper
- 3/4 cup chopped green pepper
- 1 (14.5 ounce) can vegetable broth
- 2 (10 ounce) cans diced tomatoes and green chiles
- 1/2 cup salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup fresh or frozen corn
- 1 cup shredded reduced-fat Cheddar cheese
- In a large saucepan, bring onions, peppers and broth to a boil. Reduce heat; cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings; return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes. Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally. Garnish each serving with cheese.