Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| ½ cup | Onion; chopped |
| ½ cup | Celery; chopped |
| 1 \N | Garlic clove; minced |
| 1 medium | Potato; peeled and chopped |
| 1 can | Chicken broth; or Veg. broth 14oz |
| 1 can | Great northern beans; rinsed and drained |
| 1 can | Black beans; rinsed and drained |
| 1 can | Corn 11oz; drained |
| 1 can | Green chiles 7oz; whole |
| 1 teaspoon | Cumin |
| 1 tablespoon | Fresh cilantro; chopped |
| 1 tablespoon | Lime juice |
| ¼ cup | Light sour cream |
Heat oil in large saucepan over medium heat until hot. Add onion, celery and garlic; cook and stir 2-3 min. or until vegetables are tender. Stir in potato, broth, beans, corn, chiles and cumin; mix well. Cover; cook 12-15 minutes or until potato is tender, stirring occasionally. Stir in cilantro and lime juice. To serve, ladle into bowls; top with sour cram and, if desired additional chopped cilantro.
Recipe by: Pillsbury Meatless Meals Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 25, 1998