Mexican Ham and Bean Soup

Ingredients

• 3  bay leaves 
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon chili powder 
• 1  chipotle chile dried (or ancho or pasilla chile)
• 1 pound pinto beans dried
• 8 cups less-sodium chicken broth fat-free
• 0.5 cup cilantro leaves fresh minced
• 3  garlic cloves crushed
• 2 teaspoons ground cumin 
• 8 ounces ham steak smoked cubed
• 2 ounces monterrey jack cheese shredded
• 2 cups onion chopped
• 2 teaspoons oregano dried
• 2 cups water 

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Drain.
3. Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.
4. Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.