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“You can also add cooked chicken to this.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
12 3/4 c servings
UNITS:
US

Ingredients Nutrition

Directions

  1. In Dutch oven, saute onion and peppers in the oil until tender.
  2. Add garlic, saute 1 minute longer.
  3. Stir in beans, broth, tomatoes, and chopped green chilis.
  4. Bring to a boil and then reduce heat.
  5. Simmer, uncovered, for 25 minutes.
  6. Add sherry and cilantro and cook 5 minutes longer.
  7. Remove from heat and cool slightly.
  8. Place half of soup in blender and puree.
  9. Return to pan.
  10. Serve with 2 tsp of sour cream and 1 tsp of cheese on top.

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