My young children love this soup as much as my husband does. I like using white kidney beans—they have a terrific texture.
—JULI MEYERS HINESVILLE, GA
PREP: 20 MIN. • COOK: 35 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1 1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chilies
1 tablespoon ground cumin
1/2 teaspoon chili powder
4 1/2 teaspoons cornstarch
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional
1. In a small bowl, mash one can beans with a fork; set aside.
2. In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
3. Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
PER SERVING 1 cup equals 236 cal., 8 g fat (4 g sat. fat), 20 mg chol., 670 mg sodium, 31 g carb., 6 g fiber, 11 g pro. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.