This is a filling soup with a very mild American Southwest influence. If you enjoy some fire in your life just add more cayenne until you have reached your preferred heat level. While this is asking for Great Northern beans I have also used navy or if you have cannellini beans they will be fine too.
MAKES: 6-8 servings
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 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:
- Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
- Add one can of beans and mash roughly.
- Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
- Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
- Combine milk and cornstarch, stirring well.
- Stir the milk mixture into the soup, bringing it gradually to a boil.
- Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
- Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
- Serve garnished with cheese and cilantro.
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