Summer Corn And White Bean Soup

• 1 tablespoon canola oil
• 1 cup green onion, thinly sliced
• 1/8 tablespoon minced garlic
• 3/4 cup cooked ham, diced
• 3 cups fresh corn kernels (I use frozen corn, thawed, when I don't have fresh corn)
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon sage
• 2 (15 ounce) cans navy beans, drained
• 2 (14 ounce) cans chicken broth
• 1 (4 1/2 ounce) can canned diced green chiles, undrained (optional)
• monterey jack cheese, for garnish

1. Heat oil in a Dutch oven over medium heat.
2. Add onions and ham, and cook 3 minutes, stirring frequently.
3. Stir in corn and remaining ingredients.
4. Bring to a boil; reduce heat, and simmer for 10 minutes until thoroughly heated.
5. Sprinkle Monterey Jack cheese on top just before serving.

canola oil, green onion, garlic, fresh corn kernels, salt, white pepper, garlic, sage, navy beans, chicken broth, green chiles, cheese

Taken from www.food.com/recipe/summer-corn-and-white-bean-soup-127848 (may not work)