Ingredients
1 ½ cups vegetable broth
1 onion, chopped
3 large, dried red chile peppers, crushed or ground (such as mild New Mexico chiles), or 1 ancho chile or chile negro, crushed
3 small russet potatoes, chopped
3 carrots, chopped
2 ears corn, kernels removed from cob
1 (4-ounce) can diced green chiles
6 tomatoes, chopped
¼ teaspoon black pepper
¼ teaspoon kosher or sea salt, or to taste
2 cups cooked or canned pinto beans
Preparation
In a large saucepan, bring the broth to a low simmer. Add all other ingredients to the pot, and simmer for 15 minutes, until potatoes are soft.
