Recipes

Ingredients

• 2 tablespoons vegetable oil
• 1 cup yellow onion, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground coriander
• 2 cups vegetable broth
• 8 ounces prepared salsa verde
• 2 (15-ounce) cans diced fire-roasted tomatoes
• 3 (15-ounce) cans cooked beans (Great Northern or your choice)
• 2 cups corn kernels, fresh, frozen, or canned

Preparation

1. In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook until soft not browned. Add the cumin, chili powder, coriander, and oregano and sauté 1 minute more.
2. Add the broth, diced tomatoes, and salsa verde. Bring to a boil, then simmer 10 minutes. Add the beans and corn and simmer 10 minutes more, or until desired thickness. Salt and pepper to taste.

Tips & Notes

Ingredient Note: Meat eaters can add up to 2 cups of cooked chicken or sausage at the same time as the beans.

Serving Tip: Serve with your favorite Southwestern toppings, such as lime juice, cheese, cilantro, sour cream, guacamole, or tortilla chips.