In a large skillet add
Butter (2 Tbsp)
and melt. Once melted add the
Frozen Pepper and Onion Blend (2 cups)
and sauté until softened. Once soft, sprinkle with
All-Purpose Flour (1 Tbsp)
After coating in the flour, slowly pour in the
Chicken Broth (1 can)
and stir well.
Add in the
Cannellini White Kidney Beans (2 cans)
Sun-Dried Tomatoes (1 jar)
, bring the mixture to a rolling boil for five minutes, turn the stove down to low and cover with a lid.
Remove the lid from the skillet and add the
White Cheddar Cheese (2 cups)
, reserving 1/4 cup for serving. Stir until combined.
When the cheese has melted add
Salt (to taste)
Ground Black Pepper (to taste)
to taste. Place the lid back on the skillet and let thicken for approximately five minutes.
Remove from heat. Add the remaining cheese to the top and enjoy.