Chili Blanco
Equipment
Ingredients
- 1 cup chopped onions 2 medium
- 2 cloves garlic finely chopped
- 2 cans 15.5 oz each great northern beans, drained, rinsed
- 1 can 11 oz white shoepeg corn, undrained
- 1 can 4.5 oz chopped green chiles, undrained
- 1 extra-large vegetarian vegetable bouillon cube
- 2 teaspoons ground cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups water
- ¼ cup chopped fresh cilantro
- ½ cup shredded Monterey Jack cheese 2 oz, if desired
- ½ cup broken tortilla chips if desired
Instructions
- Spray 3-quart saucepan with cooking spray; heat over medium-high heat.
- Add onions and garlic; cook and stir 1 minute.
- Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water.
- Heat to boiling.
- Reduce heat to low; cover and simmer about 15 minutes, stirring occasionally, to blend flavors.
- Remove from heat.
- Stir in cilantro.
- To serve, place 2 tablespoons cheese in each individual soup bowl.
- Spoon chili over cheese; top with tortilla chips.
Notes / Tips / Wine Advice:
If you crave a hot bite, use Monterey Jack cheese with jalapeño peppers! For fun, top with crushed colored tortilla chips.
Nutritional Information
Calories: 430 kcal
