Spicy Garbanzo Bean Soup

Ingredients

• 1  largeonion, chopped (1 cup)
• 1  mediumred sweet pepper, chopped (3/4 cup)
• 3  clovesgarlic, minced
• 2  teaspoonsolive oil
• 1 1/2  teaspoonsground cumin
• 1/2  teaspoonpaprika
• 1/4  teaspooncayenne pepper
• 1  14-ounce canreduced-sodium chicken broth
• 1 1/2  cupswater
• 2  15-ounce cansgarbanzo beans, rinsed and drained
• 1  10-ounce packagefrozen whole kernel corn (2 cups)
• 2  mediumtomatoes, chopped (2 cups)
• 2  tablespoonssnipped fresh cilantro

Directions

In a 3- to 4-quart saucepan or Dutch oven cook onion, sweet pepper, and garlic in hot oil over medium-high heat about 4 minutes or until onion is tender, stirring occasionally. Stir in cumin, paprika, and cayenne pepper; cook and stir for 1 minute.

Carefully add the chicken broth, water, beans, corn, and tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Ladle into serving bowls. Sprinkle with cilantro.