White Bean-Rajas Soup - cooking recipe

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

Preparation

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.