Ingredients
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided1 medium onion, chopped1/4 cup chopped celery1/4 cup chopped green pepper1 tablespoon olive oil2 garlic cloves, minced3 cups vegetable broth1-1/2 cups frozen corn, thawed1 medium carrot, shredded1 can (4 ounces) chopped green chiles1 tablespoon ground cumin1/2 teaspoon chili powder4-1/2 teaspoons cornstarch2 cups 2% milk1 cup shredded cheddar cheeseMinced fresh cilantro and additional shredded cheddar cheese, optional
Preparation
In a small bowl, mash 1 can beans with a fork; set aside.
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, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
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.
