Ingredients Jump to Instructions ↓

  1. 2 cans (15oz each) Great Northern Beans, rinsed and drained

  2. 1 medium onion, chopped

  3. 1 stalk celery, chopped

  4. 1 cup chopped red pepper

  5. 1 tablespoon olive oil

  6. 2 garlic cloves, minced

  7. 3 teaspoons chicken bouillon

  8. 3 cups water

  9. 1 cup frozen corn,thawed

  10. 1/2 cup chopped carrot

  11. 1 can (4oz) chopped green chilies

  12. 3 teaspoons ground cumin

  13. 1/2 teaspoon chili powder

  14. 6 1/2 teaspoons cornstarch

  15. 2 cups Smart Balance Fat Free milk

  16. 1 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a small bowl, mash one can of beans with a fork or a potato masher. Set aside for later.

  2. In a medium sized soup pot, saute the onion, celery, and pepper in olive oil until no longer crispy. Add garlic and cook for 1 minute.

  3. Add the mashed beans, bouillon, water, corn, carrots, chilies, cumin, chili powder and remaining whole beans.

  4. Bring soup to a boil. Reduce heat and simmer on medium low for about 15-20 minutes, without a lid on the pot.

  5. In a small bowl combine cornstarch and milk until smooth. Stir slowly into your hot soup mixture.

  6. Bring soup to a boil and stir constantly until thickened, about 3-4 minutes.

  7. Add cheese and stir only until melted. Serve!


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