Chili Blanco

 

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) vacuum-packed white shoepeg corn, undrained

1

can (4.5 oz) chopped green chiles, drained

1

extra-large vegetarian vegetable bouillon cube

2

teaspoons ground cumin

1/4

teaspoon pepper

2 1/2

cups water

1/4

cup chopped cilantro

1/2

cup shredded Monterey Jack cheese (2 oz), if desired

1/2

cup broken tortilla chips, if desired

• 1 Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
• 2 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 to blend flavors, stirring occasionally.
• 3 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 if desired.