Tex-Mex Black Bean and Corn Chowder

emeals.com

Cathi Larkins Palmer

1 (32-oz) carton low sodium vegetable broth

½ (32-oz) carton unsweetened soy milk

1 (20-oz) pkg refrigerated diced potatoes with onion

2 Tbsp Southwest seasoning

1 (12-oz) pkg frozen corn kernels, thawed

2 (15-oz) cans low sodium black beans, rinsed and drained

1 (14.5-oz) can diced tomatoes with onion and garlic, drained

1 cup vegan shredded Cheddar cheese

2 green onions, sliced

Directions at emeals.com

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