Summer Corn And White Bean Soup - cooking recipe

Ingredients

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

Preparation

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