1jalapeño pepperseeded and finely chopped (optional)
1/4cupchopped fresh cilantro
Sour cream and additional chopped fresh cilantro for servingoptional
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the chili powder, cumin, smoked paprika, salt, and black pepper to the pot and stir well.
Add the pinto beans, broth, and diced tomatoes to the pot and stir well. Bring the soup to a boil, then reduce the heat to low and simmer for 1 hour, or until the beans are tender.
Add the green bell pepper, red bell pepper, and jalapeño pepper (if using) to the pot and stir well. Continue to simmer for another 30 minutes.
Stir in the cilantro and remove the pot from the heat.
Serve the soup hot, topped with sour cream and additional chopped cilantro if desired.