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Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup chopped red onion (from 1 onion)
  • 4 cloves garlic, finely chopped (about 4 tsp.)
  • 3 cups lower-sodium vegetable or chicken broth
  • 1 cup salsa verde (from a 16-oz. bottle)
  • 2 15.5-oz. cans lower-sodium white beans, drained and rinsed
  • 1 10-oz. bag frozen sweet corn
  • 2 4-oz. cans diced mild green chiles
  • 1 1-oz. envelope taco seasoning mix (about ¼ cup)
  • 1 cup sour cream
  • Sliced avocado, fried tortilla strips or crushed tortilla chips, cilantro, sliced jalapeño, and/or shredded Monterey Jack, for topping (optional)
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