Ingredients
1 T. extra virgin olive oil
1 medium white onion, diced
1 green bell pepper, diced small
2 jalapeno, diced
4 garlic cloves, minced
2 T. ground cumin
¼ c. all-purpose flour
5 c. organic vegetable broth
3 15-oz. cans white beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
2 4-oz. can chopped green chilies, undrained
1½ c. frozen corn, unthawed
2¼ c. whole milk, warmed slightly
Salt and freshly cracked black pepper, to taste
Optional: ¼ c. fresh cilantro – chopped, Tortilla chips
Directions
- Heat olive oil over medium heat in a large stockpot.
- Add onion, pepper, and jalapeno and sauté for 7 to 10 minutes, or until the vegetables are soft. Add garlic and cumin and sauté for another minute or two.
- Add flour and stir until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.
- Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15-20 minutes.
- Stir in slightly warmed milk and let simmer for another 2 minutes. (Do not add cold milk as it may curdle).
- Remove from heat and season with salt, and pepper, to taste. Garnish with fresh cilantro, if desired, and serve immediately with tortilla chips.
Makes 6 servings.
