Spicy Pinto Bean Soup

Prep time:  10 minutes

Cook time:  about 1 hour

2 tablespoons butter

1 large onion, peeled and chopped

2 carrots, peeled and diced

2 ribs celery, diced

3 (15-oz.) cans pinto beans

6 cups chicken broth

1 (4-oz.) can diced green chiles

1 (16-oz.) jar chipotle or traditional salsa

2 to 3 teaspoons Mexican seasoning blend

Salt to taste

Sour cream, shredded Cheddar cheese, sliced green onions, tri color tortilla strips or crushed tortilla chips (optional toppings)

Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes.  Add carrots and celery and cook for 5 minutes more. Add remaining ingredients except toppings to pot and bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Season with salt. If you prefer a thicker soup, use a stick blender or potato masher to lightly break up some of the beans. Ladle into bowls and serve with toppings. Makes 10 servings.