Creamy Enchilada Soup | What you eat

Ingredients

• 1 tbsp (15 mL) butter
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 large sweet red pepper, chopped (about 1-1/2 cups/375 mL)
• 2 cups (500 mL) chopped and peeled sweet potato
• 1 to 2 tbsp (15 to 30 mL) chili powder
• 1 tsp (5 mL) each dried oregano and cumin
• 1/8 tsp (0.5 mL) salt
• 1/4 cup (60 mL) tomato paste
• 1 can (796 mL) diced tomatoes with juice
• 1 can (540 mL) black beans, rinsed and drained
• 1 cup (250 mL) water
• 1-1/2 cups (375 mL) frozen corn kernels, thawed
• 2 tbsp (30 mL) whole wheat flour
• 2-1/2 cups (625 mL) milk
• 1-1/4 cup (300 mL) shredded Monterey Jack cheese, divided
• 1 large jalapeño, diced
• Optional Garnishes: Cilantro and lime wedges