Ingredients

1 teaspoon canola oil

1 cup onion, diced

2 cups fat-free chicken broth, low sodium

6 ounces canned tomato paste

4 ounces green chilies, chopped

1 teaspoon cumin

16 ounces canned black beans, drained and rinsed

16 ounces canned navy beans, drained and rinsed

Preparation

  1. In a large soup pot, heat the oil over medium-high heat. Add the onions and cook for 5 minutes.
  2. Add the broth, tomato paste, chilies, cumin, and beans. Bring to a boil.
  3. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally