Name: Southwestern Corn and Potato Soup
Cook time: 20 min
Total time: 35 min
Yield: Makes 6 main-course servings
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 fresh jalapeño, seeded and finely chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2); 3 1/4 cups reduced-sodium chicken broth (26 fl oz); 1 cup water; 1 (10-oz) package frozen corn (not thawed); 3 tablespoons fresh lime juice; 1/4 cup finely chopped fresh cilantro; Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

Image may contain Plant Bowl Food Produce Vegetable and Bean

Photo by Romulo Yanes

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.