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) vacuum-packed white shoepeg corn, undrained
1
can (4.5 oz) chopped green chiles, undrained
1
extra-large vegetarian vegetable bouillon cube
2
teaspoons ground cumin
1/4
teaspoon salt
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
Preparation
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 to blend flavors, stirring occasionally.
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.
