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Export 16 ingredients for grocery delivery
Step 1
In a large pot over medium-high heat, add the great northern beans, the broth, the enchilada sauce, the green chiles and their juices, the onions, 1 can of the black olives and their juices, the diced jalapeños, the garlic, and the taco seasoning and stir to combine.
Step 2
Bring the bean mixture to a boil.
Step 3
Reduce the heat to low and simmer the bean mixture until the flavors meld together and it has thickened slightly, about 30 minutes.
Step 4
Add the frozen corn to the soup mixture and cook, while stirring occasionally, until the corn is warmed through, about 5 minutes.
Step 5
Add the cream cheese to the bean mixture and cook, while stirring, until the cream cheese is melted and incorporated, about 15 minutes.
Step 6
Serve topped with the cilantro, the extra black olives, and the pickled jalapeños.
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