Mexican Ham And Bean Soup - cooking recipe

Ingredients

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

Preparation

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