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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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 223 (43%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 94mg||29 %|
|Sodium 1820.9mg||63 %|
|Potassium 779.9mg||21 %|
|Total Carbohydrate 44g||13 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 33.9g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 516
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