White Bean Enchilada Soup

dishingouthealth.com

Taylor Tompkins

2 Tbsp. extra-virgin olive oil

1 yellow onion, finely chopped

1 green bell pepper, chopped (sub bell pepper color of choice)

4 garlic cloves, minced

1 Tbsp. ground cumin

1 ¼ tsp. kosher salt

1 tsp. chili powder

½ tsp. black pepper

3 Tbsp. all-purpose flour

3 cups vegetable broth (sub chicken broth)

2 cups Horizon Organic Pasture-Raised Whole Milk (sub cashew milk if making vegan/dairy free)

2 (15-oz.) cans navy beans (small white beans), rinsed and drained (sub Great Northern or cannellini beans)

2 (4-oz.) cans chopped green chiles

1 cup fresh or frozen/thawed corn

½ cup plain whole-milk Greek yogurt (sub sour cream)

1 ripe avocado and fresh cilantro for garnish (optional)

Directions at dishingouthealth.com

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