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CHILI CHEESE AND BEAN SOUP
¼ cup diced onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper
1 stalk celery, diced
¼ cup shredded carrot
2 tablespoons oil
4 oz. can diced green chilies
15 oz. can white beans
1 chipotle pepper, finely minced
1 teaspoon ground red chili
4 cups vegetable broth
1 cup cheddar-jack cheese, shredded
3 tablespoons flour
In 4 qt. soup kettle, sauté onion, peppers, celery and carrot in oil
until tender. Add diced green chilies, beans which have been slightly
mashed with fork or potato masher, chipotle pepper, ground red chili
and broth. Bring to a boil, then lower heat and simmer 15 minutes.
Toss together cheese and flour and stir into soup.
   
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