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Melt butter in large soup pan and add onion, red pepper and green pepper. Alternate adding some of the flour and milk and stir. Do this repeated ontil the mixture has absorbed the flour and is smooth. Add the remaining ingredients. Add chicken broth to thin the soup to your desire consistency. Simmer for 15 minutes.
May serve with nacho chips and sour cream.
If you want your soup to be brighter in color, double the amount of pinto beans and leave the black beans out as they dull the soup color.
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