White Bean and Green Chili Pepper Soup

by

YIELD Makes 5 servings

INGREDIENTS

2 cans (15 ounces each) Great Northern beans, rinsed and drained
1 can (14-1/2 ounces) fat-free chicken broth
1 cup finely chopped yellow onion
1 can (4-1/2 ounces) diced green chilies
1 teaspoon ground cumin, divided
1/2 teaspoon garlic powder
1/4 cup chopped fresh cilantro leaves
1 tablespoon olive oil
1/3 cup sour cream (optional)

PREPARATION:

Slow Cooker Directions

  1. Combine beans, chicken broth, onion, chilies, 1/2 teaspoon cumin and garlic powder in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours.
  2. Stir in cilantro, olive oil and remaining 1/2 teaspoon cumin. Garnish with sour cream, if desired.
This recipe appears in: Southwestern
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