1 lg. onion, chopped
2 tbsp. vegetable oil
1 green pepper, chopped
1 (15 1/2 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can black beans, drained
2 (14 1/2 oz.) cans stewed tomatoes
1 c. chicken broth
1 c. prepared med. hot picante sauce
1 tsp. cumin
1/2 tsp. salt
Shredded Monterey Jack cheese for garnish

Cook onion in oil in soup pot until onion is tender but not brown. Add remaining ingredients, except cheese. Bring to a boil, reduce heat, and simmer 10 minutes. Ladle into bowls and top with cheese. Serve with crusty bread.

Quick, easy, and delicious!