– 1 (28 oz. can) fire-roasted diced tomatoes
– 1 (15 oz. can) red kidney beans, drained and rinsed
– 1 (15 oz. can) pinto beans, drained and rinsed
– 2 cups low-sodium vegetable broth
– 1/2 lime, juiced
– 1/4 cup fresh cilantro, chopped (for garnish)
– Garnishes: sliced avocado, grated cheddar cheese, tortilla chips, sour cream, etc.