2 large (2 cups) green, yellow, orange and/or red bell peppers, chopped
1 large (1 cup) onion, chopped
2 teaspoons finely chopped fresh garlic
2 (14-ounce) cans vegetable broth
1 (15 1/2-ounce) can butter beans, rinsed, drained
1 (15 1/2-ounce) can black-eyed peas, rinsed, drained
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (15 1/2-ounce) can navy beans, rinsed, drained
1 (4-ounce) can chopped green chiles
1 small (1 tablespoon) jalapeño pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1 teaspoon paprika
1/8 to 1/4 teaspoon ground red pepper
1 cup sour cream
Chopped fresh cilantro, if desired
Melt butter in 4-quart saucepan; add peppers, onions and garlic. Cook over medium heat, stirring occasionally, 5-7 minutes or until softened. Add all remaining ingredients except sour cream, cheese and cilantro. Continue cooking 10-12 minutes or until mixture comes to a full boil.
Cover; reduce heat to low. Cook, stirring occasionally, 45-50 minutes or until mixture is slightly thickened. Remove from heat.
Place sour cream into bowl; whisk in 1/2 cup broth from soup. Stir sour cream mixture into soup until well blended.
Ladle soup into bowls; top each with 2 cheese quarters and cilantro, if desired. Serve immediately.