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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Oleta
Servings: 6
1 tablespoon oil
½ cup onion, chopped
½ cup celery, chopped
1 clove garlic, minced
1 potato, peeled and chopped
1 can (14 ounce size) chicken or vegetable broth
1 can great northern beans, rinsed and drained
1 can black beans, rinsed and drained
1 can (11 ounce size) corn, drained
1 can (7 ounce size) green chiles, whole
1 teaspoon cumin
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
¼ cup light sour cream
Heat oil in large saucepan over medium heat until hot. Add onion, celery and garlic and cook and stir 2 to 3 minutes, or until vegetables are tender.
Stir in potato, broth, beans, corn, chiles and cumin and mix well. Cover and cook 12 to 15 minutes or until potato is tender, stirring occasionally.
Stir in cilantro and lime juice. To serve, ladle into bowls and top with sour cream and, if desired additional chopped cilantro.