Step 1

Finely chop up the bell pepper and onion. Mince the garlic. In a medium to large pot, heat the olive oil over medium/high heat. Cook the onion and bell peppers, seasoning well with salt and paper and a little bit of cayenne. Cook until beginning to soften, 2-3 minutes. Add the garlic and cook another minute. Then stir in the green chilies.

Step 2

Turn the heat down to medium low and add the stock as well as one can of (drained) beans. Cover and cook for 5-6 minutes until everything is nice and hot. Then use an immersion blender (or in a blender in batches) to blend the soup together. You don't necessarily want it perfectly smooth, more of a rough blend (this is the texture I prefer). Then stir in the remaining beans, Greek yogurt, and cilantro and continue to cook until everything is warm. Serve with more cilantro, shredded cheese, and chips.