Nutrition per serving may change if servings are adjusted.
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
Shredded reduced-fat Monterey Jack cheese (optional)
Snipped fresh cilantro and/or sliced green onions (optional)
Desired crackers (optional)
Rinse dry pinto beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In a 3- ½- or 4-quart slow cooker combine beans, broth, the ½ cup water, the onion, garlic, cumin and cayenne pepper (see Tip).
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.