Southwestern Corn and Potato Soup

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 fresh jalapeño, seeded and finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
• 3 ¼ cups reduced-sodium chicken broth (26 fl oz)
• + 4 more ingredients
• • 1 cup water
  • 1 (10-oz) package frozen corn (not thawed)
  • 3 tablespoons fresh lime juice
  • ¼ cup finely chopped fresh cilantro

1. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes. 2. Meanwhile, peel potatoes and cut into 1-inch pieces. 3. Add broth, water, and potatoes to on...

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