My husband and I both love this recipe, but I made quite a few changes. I didn't have chicken broth, so I added 2 boneless, skinless chicken breast halves to the recipe, chopped into very small pieces (pinto-bean size). I sauteed the onion & bell peppers along with 3 minced garlic cloves over medium-high heat in 2 tablespoons oil, and added the raw chicken when the veggies were tender. When the chicken was done, I added 2 1/2 cups water, 2 tablespoons lemon juice, and ONE 15-oz. can of each of the following: diced tomatoes, refried beans (as one reader suggested), navy beans (drained), pinto beans (drained), and light red kidney beans (drained). I brought the whole mixture to a boil, then turned the heat down to low, covered and simmered for 30 minutes. We wouldn't have liked it without the chicken, but now it's one of our favorite soups!
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My husband and I both love this recipe, but I made quite a few changes. I didn't have chicken...