grated cheddar cheese or monterey jack cheese or colby .
1/4 c green peppers, sliced .
1 medium onion, sliced .
1 tbsp cumin
Directions
Step #1 Saute onion, green pepper, & carrot in oil in large saucepan for 10 mins or until tender.
Step #2 Process 1 can of undrained beans with 1 c chicken broth in mixer until pureed.
Step #3 Add puree to onion mixture & stir well.
Step #4 Process 1 extra can of undrained beans & 1 c chicken broth in mixer.
Step #5 Add to mixture & stir well.
Step #6 Stir in remaining can of undrained beans, undrained tomatoes, cumin, 1 c of chicken broth, salsa, sherry, & chili powder to the bean puree; bring to a boil.
Step #7 Reduce heat & let simmer for at least 20 mins, stirring every once in awhile.
Step #8 Just before serving, stir in the lime juice & cilantro to taste.
Step #9 Serve hot & garnish each bowl with sour cream, cilantro, sliced green onions, & grated cheese, as desired.