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

1. 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.

2. 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.

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