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Chili Blanco

Portions:4
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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
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Course Chili / Vegetables
Diets Low Fat / Vegetarian