White Bean-Rajas Soup

• 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

1. Heat a Dutch oven coated with olive oil over medium-high heat. Add onion, chile, red bell pepper, and garlic; saute 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.

olive oil, white onions, poblano chiles, red bell pepper, garlic, chicken broth, navy beans, lime juice, ground cumin, cheese, sour cream

Taken from www.food.com/recipe/white-bean-rajas-soup-271304 (may not work)