Spicy Garbanzo Bean Soup

Ingredients

• 1  large onion, chopped (1 cup)
• 1  medium red sweet pepper, chopped (3/4 cup)
• 3  cloves garlic, minced
• 2  teaspoons olive oil
• 1 1/2  teaspoons ground cumin
• 1/2  teaspoon paprika
• 1/4  teaspoon cayenne pepper
• 1  14-ounce can reduced-sodium chicken broth
• 1 1/2  cups water
• 2  15-ounce cans garbanzo beans, rinsed and drained
• 1  10-ounce package frozen whole kernel corn (2 cups)
• 2  medium tomatoes, chopped (2 cups)
• 2  tablespoons snipped 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.