1 pound dried pinto beans
8 c. chicken broth or stock (Kitchen Basics)
2 c. chopped onion
2 c. water
1-1/2 cups cubed cooked smoked ham (or ham steak)
1 Tbls. chili powder
2 t. ground cumin
2 t. dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, drained
1 whole chipotle chili (from can in adobo sauce)
1/2 cup minced fresh cilantro
1/2 cup shredded Monterey Jack cheese
Sort and wash beans; place in a large soup kettle. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour and 15 minutes. Drain.
Combine beans, broth, onion, water, ham, chili powder, cumin, oregano, bay leaves and garlic in a soup kettle; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1-1/2 hours or until beans are tender.
Stir in tomatoes, chipotle chili pepper and cilantro and simmer for 30 minutes. Discard bay leaves and chipotle chili pepper.
Ladle soup into 8 bowls. Top with cheese and serve.