Mexican Butter Bean Soup

• 2 cups chopped onions
• 2 garlic cloves, minced or pressed
• 1 tablespoon canola or other vegetable oil
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/8 teaspoon cayenne
• 1/8 teaspoon dried thyme
• 1 red bell pepper, seeded and diced
• 3 cups water or vegetable stock
• 2 cups cooked butter beans (two 15-ounce cans, drained)
• 2 cups fresh or undrained canned chopped tomatoes (15-ounce can)
• 1 cup fresh or frozen corn kernels
• 4 ounces Neufchatel or cream cheese, cut into small chunks
• 1/2 cup grated Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• salt and ground black pepper to taste
• optional topping: chopped fresh parsley and sliced black olives

1. In a covered soup pot on medium heat, sauté the onions and garlic in the oil, stirring occasionally, until the onions are very soft, about 15 minutes. Stir in the spices. Add the bell pepper, cover, and cook for 2 to 3 minutes.
2. Meanwhile, combine a cup of the water or stock with half of the beans in a blender and purée until smooth. Add the purée to the soup pot with the remaining water or stock. Stir well so that no spices are left sticking to the bottom of the pot. Add the tomatoes and remaining beans, cover and bring to a simmer. Add the corn, Neufchatel or cream cheese, and the Monterey Jack, and return to a simmer, stirring frequently, until the corn is hot and the cheese has melted. Stir in the cilantro and all salt and pepper to taste.