Chorizo Onion Soup 1 large yellow onion, chopped 1 pound mini chorizo links or Lil Smokies 2 (14 ounce) cans chopped tomatoes with juice 4 cups fat free chicken broth 1 tablespoon cumin 1/4 teaspoon cayenne pepper 1 (15 ounce) can pinto beans, drained 1 (15 ounce) can refried beans Chopped cilantro for garnish (optional) Cut up chorizos or Smokies into small pieces. In sauté pan cook chorizo and onions 5 minutes. In 3-quart saucepan add tomatoes and chicken broth. Bring to a slow boil. Add cumin, cayenne, onions, and meat; simmer 5 minutes. Add refried beans and pinto beans, mixing well. Simmer for 15 minutes more and serve garnished with cilantro.