Step 1

PUREE 1 can of the beans along with the liquid from the can using a food processor blender or mash into a puree with masher or a fork. Drain and rinse the remaining can of beans and set aside the beans and pureeSAUTE the veggies with olive oil until tender then add the spicesAdd all of the beans, broth and green chilies and SIMMERSTIR in the corn and creamSERVE with some lime juice chopped cilantro and with any of the toppings you desire

Step 2

Purée half of the beans (1 can) with its liquid until smooth in blender or food processor or mash with a masher or fork, set aside. Drain and rinse the remaining can of beans and set aside.In a large pot or saucepan heat olive oil over medium to medium-high heat then add onion, garlic, celery and jalepeno and cook for 8-10 minutes, until veggies are softened, tender and starting to golden.Stir in the cumin, oregano, coriander, chili powder and cook 1 additional minute.Add the white beans (all of them Pureed and intact ones) to the pot along with the green chilies and vegetable broth and season with salt and pepper to taste.Bring to a boil, reduce the heat and simmer, 15 minutes or until soup has thickened to your liking.Stir in corn and cream and simmer 1-2 more minutes until warmed through.Serve with whatever toppings desired and I like to finish mine with fresh lime juice, lime zest and fresh cracked black pepper.