Mexican Soup

• 1 large onion, diced
• 3 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped (optional, however many peppers you want)
• 1 jalapeno, half seeded and chopped
• 1 can diced tomatoes
• 1 can black beans (or 2 if looks needed)
• 1 can canellini beans
• 1 can red kidney beans
• 1 small can chopped green chilies
• 1 can mexicorn
• 1C white (or brown) rice
• 1-2C vegetable broth
• 2t cumin
• 2t cayenne pepper (or however hot you want)
• S & P
• 1t chili powder
• Cilantro
• Shredded cheese if liked

1. Saute first 6 ingredients until slightly undercooked. Add next 6 ingredients and mix together. Let simmer for about 5 minutes. Add rice and any additional broth that looks needed. Make sure enough liquid for rice to cook (about 2 C of liquid needed). Add all spices, and add to taste. Let simmer until rice is cooked. Top with cilantro and cheese.

onion, garlic, red bell pepper, yellow bell pepper, orange bell pepper, tomatoes, black beans, canellini beans, red kidney beans, green chilies, mexicorn, white, vegetable broth, cumin, cayenne pepper, p, chili powder, cilantro

Taken from www.epicurious.com/recipes/member/views/mexican-soup-1254363 (may not work)