1 large yellow onion, chopped
1 pound mini chorizo links or Lil Smokies
2 (14 ounce) cans chopped tomatoes with juice
4 cups fat free chicken broth
1 tablespoon cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can refried beans
Chopped cilantro for garnish (optional)
Cut up chorizos or Smokies into small pieces.
In sauté pan cook chorizo and onions 5 minutes.
In 3-quart saucepan add tomatoes and chicken broth. Bring to a slow boil. Add cumin, cayenne, onions, and meat; simmer 5 minutes.
Add refried beans and pinto beans, mixing well. Simmer for 15 minutes more and serve garnished with cilantro.
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