Categories: Soup
Ingredients
- 1 1/2 tbsp olive oil, divided
- 1 1/2 cups diced onion
- 2 14.5-oz. cans diced tomatoes
- 1/2 15-oz. can navy beans, rinsed and drained
- 1 medium chipotle pepper
- 2 tsp adobo sauce
- 2 oz. cream cheese, tub style, cut into small pieces
- 1/2 tsp salt
- 1 cup half-and-half
- 1/2 cup sour cream
Directions
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Heat 1 tsp of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and the sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes or until onions are very tender; remove from heat.
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Blend soup with an immersion blender. Whisk in the half-and-half and cream cheese. Place over medium heat and cook until heated through and cheese has melted. Remove from heat, stir in the salt and remaining 2 tsp oil. Serve topped with sour cream.