Name: Southwestern Corn and Potato Soup
Cook time: 20 min
Total time: 35 min
Yield: Makes 6 main-course servings
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 fresh jalapeño, seeded and finely chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2); 3 1/4 cups reduced-sodium chicken broth (26 fl oz); 1 cup water; 1 (10-oz) package frozen corn (not thawed); 3 tablespoons fresh lime juice; 1/4 cup finely chopped fresh cilantro; Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

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Photo by Romulo Yanes

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

Recipe notes

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