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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Easy to make and a nice change from your standard soups. This is great served with a loaf of crusty bread or tortilla chips! A flavorful choice! Ingredients:
1 tablespoon canola oil |
1 large onion, chopped |
4 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
1 teaspoon cumin |
2 teaspoons chili powder |
2 baking potatoes, chopped |
2 cups chicken stock |
1 (19 ounce) can red kidney beans, drained |
2 1/4 cups shredded old cheddar cheese |
2 cups milk |
2 cups frozen corn kernels |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup chopped green onion |
Directions:
1. In saucepan, heat oil over medium heat.
2. Cook onion until soft.
3. Add garlic, jalapeno pepper, chili powder and cumin.
4. Continue cooking for about 2 minutes.
5. Add potatoes and stock; bring to boil.
6. Cover and cook for about 15 minutes.
7. Add 1/2 of the kidney beans.
8. Transfer to blender or food processor and puree until smooth.
9. Return mixture to saucepan over medium heat.
10. Add 2 cups of the cheese, remaining kidney beans, milk, corn, salt and pepper.
11. Cook, stirring, for about 10 minutes until cheese is melted and soup is heated through.
12. Garnish with green onion and rest of cheese.
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