2 tablespoons olive oil
1 large onion, finely chopped
6 garlic cloves, minced
1/4 cup all-purpose flour
2 cups canned vegetable or chicken broth
3 cans (4 ounces each) diced green chiles, drained
2 cans (15 ounces each) green enchilada sauce
1 can (8.25 ounces) sliced carrots, drained
1 can (8.75 ounces) whole-kernel corn, drained
1 can (8 ounces) cut green beans, drained
1 can (6.5 ounces) sliced mushrooms, drained
1 cup canned pinto or navy beans, drained and rinsed
1 cup Mexican crema (or heavy cream)
Salt and ground black pepper, to taste
2 pounds dried pasta, any shape, cooked according to package directions, hot
2 cups sharp grating cheese (optional)
1 cup thinly sliced green onions (optional)

Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.

Servings: 18

Submitted by: Canned Food Fan / Mealtime.org