Southwestern Corn and Potato Soup

Southwestern Corn And Potato Soup Recipe

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1 c
onions, finely chopped
garlic cloves, minced
1 small
chili pepper, seeded and chopped
1/4 tsp
3 c
vegetable broth
2 tsp
cumin, ground
1 medium
sweet potato, diced
1 small
red bell pepper, finely chopped
3 c
corn, fresh or frozen
sour cream
cilantro, fresh and chopped

How to Make Southwestern Corn and Potato Soup


  • 1In covered soup pot, simmer onions, garlic, pepper and salt in 1 cup of vegetable broth for about 10 minutes, or until onions are soft.
  • 2In small bowl, make a paste with cumin and 1 tablespoonful of broth, stir it into the pot, and simmer for another 1 to 2 minutes.
  • 3Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens.
  • 4Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.
  • 5Puree about half of the soup in blender or food processor and return it to the pot; the soup will be creamy and thick.
  • 6Add another cup of vegetable broth, if desired, plus salt to taste.
  • 7Gently reheat on low heat.
  • 8If desired, top with a dollop of reduced-fat sour cream and chopped cilantro.

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About Southwestern Corn and Potato Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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