Summer Corn and White Bean Soup

  • Yield: 6 servings (serving size: about 1 1/2 cups)




  • 1 tablespoon La Criolla Olive Oil

  • 1 cup sliced green onions

  • 3/4 cup chopped cooked ham (about 4 ounces)

  • 3 cups fresh corn kernels (about 5 ears)


  • 1/2 teaspoon salt

  • 2 (15-ounce) cans La Criolla Small White Beans, rinsed and drained

  • 2 (14-ounce) cans fat-free, less-sodium chicken broth

  • 2 (4.5-ounce) cans chopped green chiles, undrained

  • 1 tablespoon La Criolla Complete Seasoning




Heat oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.


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