White Chicken Soup

I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

• 1 40 oz. can navy beans, drained
• 2 10 oz. cans white meat chicken, drained
• 1 1/2 cups skim milk
• 1 tsp salt-free seasoning
• 1 cup fat-free sour cream
• 1 tsp Cayenne, or more to taste
• 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.