Ingredients
1 pound uncooked bratwurst links, casings removed1/2 cup chopped onion1 medium carrot, chopped2 cans (15-1/2 ounces each) navy beans, rinsed and drained1/4 cup pickled jalapeno slices, chopped1/2 teaspoon pepper2 cups reduced-sodium chicken broth1/4 cup all-purpose flour1-1/2 cups 2% milk, divided 12 slices American cheese
Preparation
In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.
Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining 1 cup milk. Add cheese; cook and stir over low heat until melted.
