Taste of Homes
Super yummy plus really healthily...I did make a couple of changes. I used pinto beans instead of white kidney because that's all that I had on hand. Plus, I only added half of the recommended cumin to the soup. The soup is really creamy but a little on the chunky side so I decided to blend half the soup in the blender to make it more smooth!
Ingredients
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1-1/2 cups frozen corn, thawed
• 1 medium carrot, shredded
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon ground cumin
• 1/2 teaspoon chili powder
• 4-1/2 teaspoons cornstarch
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• Minced fresh cilantro and additional shredded cheddar cheese, optional
Directions
• In a small bowl, mash one can beans with a fork; set aside.
•
• In a Dutch oven, saute the onion, celery and pepper in oil until
• tender. Add garlic; cook 1 minute longer. Stir in the mashed beans,
• broth, corn, carrot, chilies, cumin, chili powder and remaining
