Even though there is a bit of heat from the spices and green chiles, 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, Georgia.
2 can Cannellini beans, rinsed and drained, divided
1 Medium onion, chopped
0.25 cup Chopped Celery
0.25 cup Chopped Green Pepper
1 tablespoon Olive oil
2 Garlic cloves, minced
3 cup Vegetable Broth
1.5 cup Frozen corn, thawed
1 Medium carrot, shredded
1 can Chopped green chiles
1 tablespoon Ground Cumin
0.5 teaspoon Chili powder
4.5 teaspoon Cornstarch
2 cup 2 milk
1 cup Shredded Cheddar Cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional
Nutrition value
265
calories per serving
12 g Fat22 g Protein14 g Carbs5 g FiberOther
Current Totals
12 g Fat
22 g Protein
14 g Carbs
5 g Fiber
MacroNutrients
Carbs
14 g
Protein
22 g
Fiber
5 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
313 mg
Iron
2 mg
Vitamin A
472 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
58 mg
Manganese
1 mg
Phosphorus
260 mg
Selenium
16 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
