Hot Peppered Pinto Soup

1/3 cup chopped onion
1/3 cup chopped bell pepper
3 cloves garlic, minced
1 tablespoon chili powder
2 tablespoons fresh lime juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
10 ounces chicken broth
1 16 ounces can pinto beans, drained

Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.

Add onion, bell pepper, and garlic; saute 3 minutes.

Add chili powder and next 8 ingredients (chili powder through broth); bring to a boil.

Stir in half of beans; cover, reduce heat, and simmer 10 minutes.

Place soup in a food processor or blender, and process until smooth.

Return to pan; stir in remaining beans. Cook until thoroughly heated.

Serves 2.