From the Kitchen of: Bonnie
Source: Better Homes and Gardens Quick Soups
| 1 | medium | onion, chopped |
| 1 | clove | garlic, minced |
| 1 | tbsp. | cooking oil |
| 1 | 15-oz. can | black beans, rinsed and drained |
| 1 | 15-oz. can | white kidney (cannellini) beans, rinsed and drained |
| 1 | 14-oz. can | chicken broth |
| 1 | cup | chopped peeled jicama or potato |
| 1 | 4-oz. can | diced green chile peppers |
| 1 | tsp. | ground cumin |
| 2 | tbsp. | snipped fresh cilantro |
| 1 | tbsp. | lime juice |
| 1/4 | cup | crumbled queso fresco or feta cheese (1 ounce) |
Bring to boiling; reduce heat.
Simmer, covered, about 10 minutes or until jicama is crisp-tender or
potato is tender.
Stir in cilantro and lime juice; heat through.
Top each serving with queso fesco or feta cheese.
Makes 4 servings (5 cups)