30-Minute Chili Blanco

  • Prep 30 min
  • Total 30 min
  • Servings 4

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 oz) Old El Paso™ 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

Steps

  • 1
    Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
  • 2
    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.
  • 3
    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.

  • If you crave a hot bite, use Monterey Jack cheese with jalapeño peppers! For fun, top with crushed colored tortilla chips.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
970mg
40%
Potassium
1320mg
38%
Total Carbohydrate
67g
22%
Dietary Fiber
15g
58%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
50%
50%
Exchanges:
4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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