Southwestern Corn and Potato Soup

Southwestern Corn And Potato Soup

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  • 1 c
    onions, finely chopped
  • 2
    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


  1. In covered soup pot, simmer onions, garlic, pepper and salt in 1 cup of vegetable broth for about 10 minutes, or until onions are soft.
  2. In 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.
  3. Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens.
  4. Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.
  5. Puree about half of the soup in blender or food processor and return it to the pot; the soup will be creamy and thick.
  6. Add another cup of vegetable broth, if desired, plus salt to taste.
  7. Gently reheat on low heat.
  8. If 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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