Chunky Corn and Chili Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Eat Well Stay Well Ingredients:
1 tablespoon olive oil |
6 scallions, thinly sliced |
2 garlic cloves, minced |
1 red bell pepper, cut in 1/2 inch squares |
1 1/2 cups chicken broth |
3/4 lb sweet potato, peeled and cubed |
1 1/2 cups chopped plum tomatoes |
1 (4 1/2 ounce) can chopped mild green chilies, drained |
2 jalapeno peppers, seeded and chopped |
1/2 teaspoon dried oregano |
1 cup corn |
1 tablespoon lime juice |
Directions:
1. In a large saucepan, heat the oil over moderate heat. Add the scallions and garlic and sauté for 2 minutes or until tender.
2. Add the bell pepper and sauté for 4 minutes.
3. Stir in the broth, 1 1/2 cups water, sweet potatoes, tomatoes, chilies, jalapenos and oregano. Bring to a boil.
4. Reduce to a simmer, cover, and cook for 20 minutes or until the sweet potatoes are tender.
5. Stir in corn and lime juice and cook for 3 minutes or until the corn is heated through.
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