ACTIVE TIME 15 MINUTES | TOTAL TIME 30 MINUTES | SERVES 4
✓ Quick Cooking ✓ Freezable ✓ Make Ahead ✓ One Pot ✓ Vegetarian ✓ Gluten-Free
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 1/4 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)
HEAT oil in a large pot over medium. Add onion and garlic; cook, stirring often, until softened, about 4 minutes.
STIR in broth, salsa verde, beans, corn, chiles, and taco seasoning mix until well combined. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
REMOVE from heat. Vigorously whisk in sour cream until well combined. (If sour cream appears to separate, continue to whisk until creamy.) Serve soup with desired toppings.
PER SERVING: 487 Calories, 17g Fat (7g Saturated), 40mg Cholesterol, 14g Fiber, 19g Protein, 68g Carbs, 1,342mg Sodium, 0g Added Sugar