Saute onion, celery, carrots, and garlic 5 minutes. Add chili powder, cumin, and pepper. Cook 1 minute. Stir in broth, 2 cans beans, and corn. Heat to boiling. Blend 2 cans beans and picante in blender until smooth. Stir into soup. Simmer 15 minutes.
Serving
Suggestions
Top with fresh cilantro, cheese, tortilla chips.
Originally Submitted
4/22/2012
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