Prep 15 mins
Cook 10 mins
Really good! Got the idea for this from Cooking Light magazine, but I tweaked it to my own taste...Very easy to make, and a very good blend of flavors!
- 1 tablespoon canola oil
- 1 cup green onion, thinly sliced
- 1⁄8 tablespoon minced garlic
- 3⁄4 cup cooked ham, diced
- 3 cups fresh corn kernels (I use frozen corn, thawed, when I don't have fresh corn)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon sage
- 2 (15 ounce) cans navy beans, drained
- 2 (14 ounce) cans chicken broth
- 1 (4 1/2 ounce) can canned diced green chiles, undrained (optional)
- monterey jack cheese, for garnish
- Heat oil in a Dutch oven over medium heat.
- Add onions and ham, and cook 3 minutes, stirring frequently.
- Stir in corn and remaining ingredients.
- Bring to a boil; reduce heat, and simmer for 10 minutes until thoroughly heated.
- Sprinkle Monterey Jack cheese on top just before serving.
This was really easy and tasty. I used two cans of corn. I like the zip that the green chiles give it. Good comfort food!
Mmmmmmm.....a tasty soup that is quick and easy to make. Gotta love that! You can easily whip this up for lunch. Of course, I had to use frozen corn, since fresh is not in season yet. I also used 1 cup of white sweet onion because I was out of green onions. I added the optional green chilies, which I recommend; they are a wonderful addition to the soup. I'll make this again for sure; thanx for sharing.