Food By Maria

-1 For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-low heat before adding your diced red onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning. Add the garlic to the pot and cook for 2 – 3 minutes to soften and become fragrant.
-1 Prepare the green onion, cutting them into small pieces, separating the whites from the greens.  Dice the green pepper into small pieces and add it to the pot, along with the green onion whites. 
-1 Cook for 3 – 5 minutes to allow the green pepper to soften. 
-1 Drain & rinse the white beans and add it to the pot. Stir and cook briefly. 
-1 Add ALL of the spices to the pot, cooking for 5-6 minutes. The longer you cook it, the stronger the spices will become.
-1 Add the bouillon paste and water, and bring to a rolling boil. 
-1 At this time, add the corn and cream, and continue to boil on medium-high heat to reduce for 8 – 10 minutes.  
Adjust seasoning if desired. 
-1 Serve immediately with Mexican crema, salsa Verde, the green onion greens, fresh cilantro, and tortilla chips.