Ingredients
- 1 Tbsp. butter
- 1/2 Cup onion, minced
- 1/2 Cup green pepper, chopped
- 2 cans navy beans, canned, drained, and cut up
- 1 can pinto beans, canned, drained
- 2 Cups chicken stock
- 1/2 tsp. sage, ground
- 1/2 Tbsp oregano, crushed
- 1/4 Cup Ott's Wing Sauce
- 1/2 Cup jalapeno jack cheese, shredded
Preparation
Melt butter in a medium-sized sauce pot over medium-high heat. Add the onions and green peppers and saute until slightly brown. Add the drained beans and chicken stock to the pot and bring to a boil. Reduce to a simmer. Add the sage and oregano, and simmer for another 10 minutes. Add the Ott's Wing Sauce and simmer for another 5 minutes. With a strainer remove half the beans and press through the strainer back into the soup. Add the jalapeno jack cheese and stir well. Season to taste with salt and pepper. Serve with sour cream on top.
