½ cup Pace® Picante Sauce
½ tsp dried oregano leaves, crushed
⅛ tsp clove garlic, minced
1 (about 16 ounces) black beans
1 can (about 15 ounces) pinto beans
1 can prepared cornbread
4 chopped green onion
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.