2 Cups onions chopped
3 cloves garlic, minced
1.5 cups poblano or red pepper, seeded and chopped
4 Cups Chicken or vegetables broth, low-fat, low-sodium, organic is ideal.
1/4 fresh lime juice
2 tblsp. ground cumin
2 (15 ounce) cans white beans, drained
1 Cup shredded Monterey Jack cheese (substitute Daiya brand non-dairy cheese)
4 tblsp low-fat, plain Greek yogurt (substitute Greek cultured coconut milk for non-dairy)
salt and pepper to taste
Add first 5 ingredients into a large pot. Heat over medium/low heat covered for 20 minutes. Add beans and cook additional 5 minutes. Ladle into bowls and sprinkle cheese and a spoon of yogurt on top of soup.