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Creamy Green Chile White Bean Soup

From the kitchen of Rachel WhiteQuick & Easy

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From the kitchen of Rachel White

Creamy Green Chile White Bean Soup

  • Servesabout 12

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 5 cans (15 oz each) white beans (great northern or cannellini), drained & rinsed
  • 3 small cans (4 oz each) diced green chiles
  • 2 jars (16 oz each) salsa verde
  • 2 cups frozen corn
  • 6 cups vegetable broth
  • 1 tablespoon cumin
  • salt
  • juice of 1–2 limes

Topping ideas

Avocado · cilantro · chips

Method

  1. Sauté the onion and garlic in the oil.
  2. Add everything except the lime and simmer 20 minutes (or crockpot on low 4–6 hours).
  3. Mash some of the beans against the side of the pot to thicken.
  4. Finish with the lime juice and salt.

Good to know

Check the salsa verde label. Most are vegan, but a few brands add dairy or other animal ingredients. Crockpot option: after sautéing, add everything but the lime and cook on low 4–6 hours, then mash some beans to thicken.

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