White Bean and Zucchini Soup
Hearty soup featuring creamy white beans, tender zucchini, and Southwest flavors, perfect for chilly evenings!
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Servings: 4
Calories: 503kcal
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion chopped
- 2 cups zucchini seeded and small diced
- 1 tablespoon garlic minced
- 1 tablespoon ground cumin
- 4 ounces mild green chiles chopped
- 1 10-ounce can mild green enchilada sauce
- 3 cups chicken-style broth
- 2 15-ounce cans cannellini beans
- 1 cup frozen corn
- 2 cups Monterey Jack cheese shredded
- 1/4 cup cilantro chopped
Instructions
- Set a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the chopped onion and zucchini. Cook for 2 minutes, until softened slightly.
- Add the garlic and cumin. Continue cooking for an additional 30 seconds.
- Add the green chiles, enchilada sauce, and chicken-style broth. Reduce to low heat and simmer for 10 minutes.
- Stir in the beans, corn, and shredded cheese. Continue cooking, stirring occasionally, for 5 minutes, until the cheese is melted. Adjust seasoning to taste with salt or ground black pepper.
- Ladle into serving bowls, sprinkle with cilantro, and serve hot.
Nutrition
Calories: 503kcal | Carbohydrates: 55g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 2188mg | Potassium: 447mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1159IU | Vitamin C: 27mg | Calcium: 598mg | Iron: 8mg
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