Mexican Ham And Bean Soup

• 1 lb pinto beans
• 8 cups fat free chicken broth
• 2 cups chopped onions
• 2 cups water
• 1 1/2 cups cubed smoked ham steaks
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 3 bay leaves
• 5 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1/2 teaspoon liquid smoke (optional)
• 2 chipotle chiles in adobo, diced (freeze remaining chilies and use in chili or whatever)
• 1/2 cup shredded monterey jack cheese or 1/2 cup Mexican blend cheese
• 1/2 cup chopped cilantro

1. Sort and wash beans; place in large heavy pot.
2. Cover with water to 2 inches above beans; bring to boil.
3. Cook 2 minutes; remove from heat.
4. Cover and let stand for 1 hour.
5. Drain.
6. Or you may cover the beans with the same amount of water and let stand overnight.
7. Drain and proceed as follows.
8. Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
9. Partially cover and reduce heat to medium-low.
10. Simmer 1 1/2 to 2 hours or until beans are tender.
11. Stir in tomatoes, diced chilies,and liquid smoke, if desired.
12. Simmer 1 hour.
13. Discard bay leaves and serve.
14. Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.

pinto beans, chicken broth, onions, water, ham steaks, chili powder, ground cumin, oregano, bay leaves, garlic, tomatoes, liquid smoke, chiles, shredded monterey jack cheese, cilantro

Taken from www.food.com/recipe/mexican-ham-and-bean-soup-51626 (may not work)