Harvest Mexican Soup


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This soup is packed with savory ingredients and a jalapeno chile to add a burst of heat.

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Time needed

25 min preparation + 30 min cooking

Serving Size / Yield

9.5 Cups


  • 4 tsp. olive oil
  • 1 jumbo onion, cut into 1/4-inch pieces
  • 2 med. carrots, peeled and cut into 1/4-inch pieces
  • 2 garlic cloves, crushed with press
  • 1 jalapeno chile, seeded and minced
  • 3 limes
  • 12 oz. red potatoes, unpeeled and cut into 1/4-inch pieces
  • 1 14.5-oz. can vegetable broth
  • 1/2 tsp. salt
  • 4 C. water
  • 2 C. corn kernels cut from cobs (3-4 ears)
  • 1 C. loosely packed fresh cilantro leaves, chopped
  • 1 avocado, cut into 1/4-inch pieces
  • plain tortillas chips, coarsely broken (optional)

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In nonstick 5- to 6-quart saucepot or Dutch oven, heat oil over medium-high heat until hot. Add onion, carrots, garlic and jalapeno, and cook, stirring occasionally, until vegetables are golden, 15 minutes.

Meanwhile, from limes, grate 1/2 teaspoon peel and squeeze 1/3 cup juice; set aside.

Add potatoes, broth, salt and water to saucepot; heat to boiling over medium-high heat.  Reduce heat to low; cover and simmer 5 minutes.

Stir in cilantro, lime peel and lime juice. Ladle soup into 4 bowls; top with avocado and sprinkle with tortilla chips, if you like.

Each serving: About 350 calories, 8g protein, 58g carbohydrate, 14g total fat (2g sat.), 0mg cholesterol, 945mg sodium.

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