Ingredients
Soup Base
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 green bell pepper, chopped (substitute with bell pepper of choice)
- 4 garlic cloves, minced
- 1 Tbsp. ground cumin
- 1 1/4 tsp. kosher salt
- 1 tsp. chili powder
- 1/2 tsp. black pepper
- 3 Tbsp. all-purpose flour
- 3 cups vegetable broth (can substitute with chicken broth)
- 2 cups whole milk (substitute with cashew milk for vegan or dairy-free option)
Beans and Vegetables
- 2 (15-oz.) cans navy beans (small white beans), rinsed and drained (can substitute with Great Northern or cannellini beans)
- 2 (4-oz.) cans chopped green chiles
- 1 cup fresh or frozen/thawed corn
Garnishes
- 1/2 cup plain whole-milk Greek yogurt (substitute with sour cream)
- Optional garnishes: fresh cilantro, diced avocado, tortilla chips
Instructions
- Sauté vegetables: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and chopped bell pepper; cook for about 6 minutes until softened. Add minced garlic, ground cumin, chili powder, kosher salt, and black pepper; cook for an additional 2 minutes until fragrant and aromatic.
- Add flour and liquids: Sprinkle all-purpose flour over the onion and pepper mixture and stir well to combine. Cook for 2 full minutes to eliminate the raw flour taste. Gradually whisk in the vegetable broth and whole milk, stirring with a wooden spoon to deglaze the pot and scrape up any browned bits at the bottom.
- Simmer the soup: Add the chopped green chiles, rinsed navy beans, and corn to the pot. Increase the heat to medium-high until the soup gently boils, then reduce to a low simmer and cook uncovered for 15 minutes, allowing the soup to thicken slightly.
- Temper the yogurt: Place the Greek yogurt in a small bowl and add 1/2 cup of hot soup to it, stirring to combine. Pour this yogurt mixture back into the soup pot to stabilize it and prevent curdling. Stir the soup well to incorporate the yogurt fully.
- Serve: Ladle the finished soup into bowls. Garnish each serving with extra dollops of yogurt or sour cream, fresh cilantro, diced avocado, and tortilla chips as desired for added creaminess and texture.
Notes
- To make this soup vegan or dairy-free, substitute cashew milk for whole milk and use dairy-free yogurt instead of Greek yogurt.
- Beans can be swapped with Great Northern or cannellini beans if navy beans are unavailable.
- Tempering the yogurt is important to prevent it from curdling when added to hot soup.
- Adjust spice levels by modifying the amount of chili powder and cumin to your taste.
- For a thicker soup, simmer a few minutes longer or mash some beans before adding to the pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian