This is an easy soup recipe that has a Tex Mex feel to it. I served this soup with corn bread muffins. This is the perfect recipe for a cool spring or fall evening! The recipe was originally demonstrated on a local television show several years ago. I've made a few slight adjustments to match my family's preferences.
1 c chopped onion
2 t minced garlic
2 cans (15-oz. each) white cannellini beans, drained
1 can (4-oz.) diced green chilies
1 c frozen corn kernels
½ c grated carrot
¼ c diced celery
1 ½ c chicken broth
1 T ground cumin
2 t chili powder
½ t salt
2 c skim milk
1 T cornstarch
1 ½ c shredded cheddar cheese
Sour cream, optional
In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can beans. Mash into onion mixture using a potato masher or a slotted spoon.
Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder, and salt. Bring mixture to a simmer. Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in1 c cheese, just until melted.
Serve in individual bowls and top with remaining cheese and sour cream, if desired.
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