2 tablespoons vegetable oil
1 onion, finely chopped
1 teaspoon crushed garlic
1 jalapeño pepper, seeded and chopped
1 (8 oz) package Jones Dairy Farm Ham Slices, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
3 cans navy or cannellini beans
1 (28 oz) can fire roasted diced tomatoes
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Monterey jack cheese, grated (optional)
Heat oil in large soup pot or Dutch oven over medium-high heat. Add onion, garlic and jalapeño and cook until soft, 3 to 4 minutes.
Stir in ham, chili powder, cumin, smoked paprika and oregano; sauté 1 minute. Add beans (including their liquid), tomatoes and salt and pepper to taste.
Simmer over medium heat, partially covered, 20 minutes.
Serve in bowls garnished with cilantro and cheese, if desired.