Mexican Harvest Soup Recipe

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Ingredients

  • 4  teaspoons  olive oil
  • 1  jumbo onion (1 pound) — cut into 1/4-inch pieces
  • 2  medium carrots — cut into 1/4-inch pieces
  • 2  garlic cloves — crushed with garlic press
  • 1  jalapeño chile– seeded and minced
  • 3  limes
  • 12  ounces red potatoes — unpeeled and cut into 1/4-inch
    pieces
  • 1  14 1/2-ouncen can vegetable broth
  • 1/2  teaspoon salt
  • 2  cups fresh corn kernels (3 to 4 ears)
  • 1  cup loosely packed fresh cilantro leaves — chopped
  • 1  avocado– cut into 1/4-inch dice
  • coarsely broken tortilla chips — optional
  1. In nonstick 5- to 6-quart saucepot or Dutch oven, heat oil over medium-high
    heat until hot. Add onion, carrots, garlic, and jalapeño, and cook 15
    minutes or until vegetables are golden, stirring occasionally.
  2. Meanwhile, from limes, grate 1/2 teaspoon peel and squeeze 1/3 cup juice; set aside.
  3. Add potatoes, broth, salt, and 4 cups water to saucepot; heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 5 minutes.
  4. Add corn; cover and simmer 5 minutes or until potatoes are tender.
  5. Stir in cilantro, lime peel, and lime juice. Ladle soup into 6 bowls; top with
    avocado. Sprinkle tortilla chips into soup, if desired.

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