Cozy up to this creamy soup thats packed with protein and loaded with flavor shortcuts.
Its packed with all the warming flavors of enchiladas, but its much more than that.
Youll start by cooking onion and garlic to amp up vegetable broth.
Photo:Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Add 3 to 4 times as much sweet paprika and a pinch each of salt and cornstarch.
The cornstarch helps to add body while cooking, and in this case, slightly thickens the soup.
This recipe was developed by Tricia Manzanero.
3cupslower-sodium vegetable or chicken broth
1cupsalsa verde (from a 16-oz.
canslower-sodium white beans, drained and rinsed
110-oz.
bagfrozen sweet corn
24-oz.
Add onion and garlic; cook, stirring often, until softened, about 4 minutes.
Bring to a boil, stirring occasionally.
Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
Vigorously whisk in sour cream until well combined.
(If sour cream appears to separate, continue to whisk until creamy.)
Serve soup with desired toppings.
Refrigerate the soup (without toppings) in an airtight container for up to 4 days.
