Southwestern Corn and Potato Soup

Southwestern Corn and Potato Soup
Photo by Romulo Yanes

Ingredients

  • 1 ½ pounds large yellow-fleshed potatoes such as Yukon Gold
  • ¼ cup fresh cilantro
  • 1 large onion
  • ½-inch cubes of California avocado
  • 1 10-oz package frozen corn
  • ½ teaspoon salt
  • 1 fresh jalapeño
  • + 8 more ingredients
    • 3 tablespoons fresh lime juice
    • fresh cilantro
    • 3 tablespoons olive oil
    • 1 cup water
    • tortilla chips
    • ¼ teaspoon black pepper
    • lime wedges
    • 3 ¼ cups reduced-sodium chicken broth

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. Meanwhile, peel potatoes and cut into 1-inch pieces. Add broth, water, and potatoes to onion mixture...

View full recipe at Epicurious

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