White Bean-Rajas Soup

Adapted from Cooking Light. I would add cilantro.

• Ready In: 30 mins
• Serves: 5

Ingredients

• 4  tablespoons olive oil
• 2  cups  white onions, chopped
• 2  cups poblano chiles, seeded and chopped
• 1  cup red bell pepper, chopped
• 4  garlic cloves, minced
• 4  cups chicken broth
• 2 (15 ounce) cans navy beans, rinsed and drained
• 1⁄4 cup fresh lime juice
• 2  tablespoons ground cumin
• 1  cup monterey jack cheese, shredded
• 2 1⁄2 tablespoons sour cream

Directions

1. Heat a Dutch oven coated with olive oil over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.