Slightly tweaked now, this recipe was originally found in the 2008 cookbook, Taste of Home Heartwarming Soups.
Ingredients: [‘pinto beans’, ‘crushed tomatoes’, ‘kidney beans’, ‘hominy’, ‘tomato paste’, ‘green chilies’, ‘zucchini’, ‘onion’, ‘water’, ‘chili powder’, ‘ground cumin’, ‘garlic powder’, ‘granulated sugar’, ‘colby-monterey jack cheese’]
Quantity of Ingredients: [“2 (15 ounce) cans pinto beans, rinsed, drained “,”1 (28 ounce) can crushed tomatoes”,”1 (16 ounce) can kidney beans, rinsed, drained “,”1 (15 1/2 ounce) can hominy, rinsed, drained “,”1 (6 ounce) can tomato paste”,”1 (4 ounce) can green chilies, chopped, not drained “,”2 small zucchini, halved, thinly sliced “,”1 medium onion, diced “,”1 1/2 cups water”,”1 1/2 tablespoons chili powder”,”1 teaspoon ground cumin”,”1/2 teaspoon garlic powder”,”1/2 teaspoon granulated sugar”,”1 cup colby-monterey jack cheese, shredded “]
Number of Servings: 12
Steps: [‘In a large kettle combine all the ingredients EXCEPT the cheese, mixing well.’, ‘Bring to a boil, then reduce heat, cover & simmer for at least 35 minutes.’, ‘When ready to serve, served the shredded cheese on the side.’]