Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.Place the cornbread into individual bowls. Ladle the soup into the bowls and sprinkle with onions.
1.75 cups Swanson® Beef Broth0.5 cup Pace® Picante Sauce0.5 teaspoon dried oregano leaves, crushed0.125 teaspoon garlic powderor 1 clove garlic, minced1 can (about 15 ounces) black beans, rinsed and drained1 can (about 15 ounces) pinto beans, rinsed and drained4 servings prepared cornbread(about 1 ounce each)1 chopped green onion(about 2 tablespoons)
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