Prep time: 15 minutes
Cook time: 45 minutes
2 tablespoons vegetable oil
2 cups chopped onion
1 1/2 cups mild green chile salsa
1 cup Blue Diamond Original Unsweetened Almond Breeze
1 cup corn
1/2 cup vegetable broth
2 teaspoons each: ground cumin, Mexican oregano, chili powder and smoked
2 (15-oz.) cans small white beans, rinsed and drained*
1 (15-oz.) can white kidney beans, rinsed and drained.
1 (14-oz.) can fire-roasted diced tomatoes
1 (4-oz.) can diced green chiles
1/4 cup masa (corn flour)
Salt to taste
Sour cream, shredded Mexican blend cheese, sliced green onions and
tri-color tortilla chips (optional toppings)
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add all remaining ingredients except masa, salt and toppings and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
Stir in masa and cook for 10 minutes more; season with salt.
Ladle into bowls and top with desired toppings.
Sour cream and cheese may be substituted with non-dairy products.