Step 1

In a 4- to 5-qt. pot cook and stir garlic, onion, and poblano in hot oil over medium 5 minutes or until onion is tender. Remove from heat.

Step 2

Add one can of the cannellini beans; mash until nearly smooth. Stir in remaining cannellini beans and next 6 ingredients (through oregano).

Step 3

Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes, stirring occasionally. Remove from heat. Stir in sour cream. Cover and let stand 5 minutes or until heated through. Stir in cilantro. Season to taste with salt and black pepper. Serve with desired toppers.