Mexican Corn and White Bean Soup
Ingredients:
3 10 lb Cans of Low Sodium Great Northern White Beans
2 1/2 Cups of Olive Oil
1 1/4 lbs of Onions
5 Tablespoons of Paprika
10 Tablespoons of Chili Powder
3 Tablespoons of Raw Garlic
4 1/8 lbs of Cabbage
2 1/2 lbs of Sweet Green Peppers
3 3/4 lbs of Yellow Whole Kernel Corn
2 Cups Cilantro
50 oz White Corn Tortilla Chips
1 2/3 lbs of Shredded Cheddar Cheese
2 Tablespoons of Salt
2 Gallons of Tap Water
Drain and rinse beans
Chop vegetables separately (onions, cabbage, garlic, green peppers and cilantro)
Heat oil in kettle
Add onions and cook for 10 minutes, until light brown on edges
Add spices and garlic and cook another 2-3minutes
Add cabbage, peppers cooked white beans and water
Bring to boil, simmer for at least 45 minutes until beans are tender
Add cilantro and hot sauce to taste if necessary
Serve 8 oz soup topped with 1/2 oz tortilla chips (about 4) as soup garnish.