| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | lg | Onion;chopped |
| 1 | lg | Sweet potato; (about 3/4 lb.) peeled, quartered lengthwise,thinly sliced |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1 | cn | (4-oz.) chopped peeled mild chiles;juices reserved |
| 1 | c | Frozen lima beans |
| 1 | cn | (14-1/2 ounce) chopped peeled tomatoes with Mexican seasonings; juices reserved |
| 3 | c | Chicken broth |
| 1 | c | Frozen corn kernels |
| 1/2 | ts | Pepper |
| 2 | Scallions; finely chopped | |
| 2 | tb | Chopped cilantro |
INSTRUCTIONS
1. In a soup pot,heat oil over medium high heat. Add onion and cook, stirring occasionally,until softened,about 3 minutes. Stir in sweet potato, cumin,salt, chiles with their juices,lima beans,tomatoes with their juices, and chicken broth. Bring to a boil, reduce heat to medium, and cook, partially coveried,until potato is softened, 8 to 10 minutes. 2. Stir in corn and pepper and simmer 5 minutes longer. Stir in scallions and cilantro just before serving. Serves 6 Believe me this one is so good. Posted to Bakery-Shoppe Digest by Alice Poe <[email protected]> on Apr 09, 1998
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