creamy corn and white bean chili
The ideal use for all the leftover summertime corn and zucchini. Cheesy, healthy, and best served with lots of tortilla chips.
Ingredients
- 2 tbsp salted butter
- 1 yellow onion, diced
- 2 zucchini or yellow squash, chopped
- 3 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 2 tsp smoked paprika
- 1 tsp cumin
- 3 ears of corn (about 2 cups of kernels)
- 2 cups sliced potatoes (about 2 large potatoes)
- 4 cups vegetable broth, or water
- 2 cans white beans, drained
- 1 cup canned full fat coconut milk, or whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- cotija cheese, extra cilantro, and tortilla chips, to serve
Instructions
- Melt the butter in a large sauce pot over medium heat. Stir in the onion and zucchini until soft, about 3-4 minutes. Add the garlic, oregano, smoked paprika, cumin, and corn for another minute.
- Pour in the potatoes and broth and bring the liquid to a simmer. Cover and cook 15 minutes until the potatoes are very tender. Using an immersion blender, whip the soup until mostly creamy, leaving a few veggie chunks in tact for texture. Or, alternatively, transfer about half of the soup to a blender and carefully blitz until smooth. Add the blender soup back to the pot.
- Stir in the white beans, coconut milk, cheeses, cilantro, and lime juice. Stir until the cheese melts. Taste and adjust salt and pepper. Divide into bowls and top with cilantro, cotija, basil, and serve alongside tortilla chips.