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


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.

About Southwestern Corn and Potato Soup

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