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Ingredients

2 tablespoons extra-virgin olive oil ½ cup diced sweet onion (such as Vidalia®) 1 scallion, minced 5 cloves garlic, minced 1 (32 ounce) can chicken broth 2 (10 ounce) cans diced tomatoes with green chile peppers 1 (15 ounce) can cream-style corn 1 (15.5 ounce) can white beans, drained and rinsed 1 (15 ounce) can light red kidney beans, drained and rinsed 1 pound shredded smoked pork 2 teaspoons ground cumin 2 (15 ounce) cans black beans, drained and rinsed 2 tablespoons lime juice salt and ground black pepper to taste 1 (14 ounce) can whole kernel corn, drained

Nutrition Info

214.9 calories carbohydrate: 31.4 g cholesterol: 22.1 mg fat: 3.7 g fiber: 7.9 g protein: 15.9 g saturatedFat: 0.8 g servingSize: - sodium: 857.1 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large saucepan over medium heat. Add onion and scallion, cook and stir until softened, 3 to 5 minutes. Add garlic, cook and stir until aromatic, 3 to 5 minutes.
Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan, bring soup to a simmer and cook for 15 minutes.
Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.

16 servings

Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup;garnish with sour cream and Vidalia® onion.