Ingredients
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1 tablespoon canola oil
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1/8 tablespoon minced garlic
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3/4 cup cooked ham, diced
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1/2 teaspoon salt
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1/8 teaspoon white pepper
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1/8 teaspoon garlic powder
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1/8 teaspoon sage
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2 (15 ounce) cans navy beans, drained
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2 (14 ounce) cans chicken broth
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1 (4 1/2 ounce) can canned diced green chiles, undrained
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monterey jack cheese, for garnish
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1 cup green onion, thinly sliced
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3 cups fresh corn kernels (I use frozen corn, thawed, when I don't have fresh corn)
Instructions
- Heat oil in a Dutch oven over medium heat.
- Add onions and ham, and cook 3 minutes, stirring frequently.
- Stir in corn and remaining ingredients.
- Bring to a boil; reduce heat, and simmer for 10 minutes until thoroughly heated.
- Sprinkle Monterey Jack cheese on top just before serving.