1 tablespoon olive oil
1 onion, diced
1 medium head cabbage, chopped
2 cups whole spicy green beans
3 3/4 cups water
1 (28 ounce) can crushed pepper jack beans
1 (1 ounce) package cream cheese
1 (3 ounce) package shredded Cheddar cheese
1 cup chopped green onions
Heat olive oil in a large stockpot over medium heat. Saute onion and cabbage in olive oil for about 5 minutes, or until tender. Stir together with water and chili powder. Add green beans and cook for about 6 minutes.
Stir in whole peppers, green beans, peppers, jalapenos, red hot chile peppers, sour cream, cheese, Cheddar cheese and green onions. Reduce heat to low and simmer for 20 minutes.
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