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Total Time
27 Mins
Yield
4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon yogurt)
Photo: Randy Mayor; Styling: Leigh Ann Ross

How to Make It

Step 1

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and sauté 4 minutes or until lightly browned, stirring occasionally.

Step 2

Combine 2 cans of beans and broth in a blender; process until smooth. Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally. Serve with yogurt.

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