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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A lovely, filling soup with sweet and spicy flavors from the sweet corn and spices. I found this in a Dairy Favorites card at the grocery and made a few tweaks for our preferences. You can also sub white cannellini beans for the great northern - I just find it easier to locate the great northerns in my area. Ingredients:
2 teaspoons vegetable oil |
1 cup onion, chopped |
2 garlic cloves, minced |
2 (15 ounce) cans great northern beans, drained and rinsed |
1 (4 ounce) can green chilies, diced |
1 cup corn kernel |
1/2 cup carrot, grated |
1/4 cup celery, diced |
1 cup chicken or 1 cup vegetable broth |
2 teaspoons ground cumin |
1 teaspoon chili powder |
1/2 teaspoon cayenne pepper |
2 cups milk |
1 tablespoon cornstarch |
1 cup cheddar cheese, shredded and divided |
4 tablespoons cilantro, chopped |
Directions:
1. Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
2. Add one can of beans and mash roughly.
3. Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
4. Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
5. Combine milk and cornstarch, stirring well.
6. Stir the milk mixture into the soup, bringing it gradually to a boil.
7. Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
8. Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
9. Serve garnished with cheese and cilantro.
10. Note: I usually serve with some hot sauce on the table for those who like to add some heat.
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