Corn And Potato Tex Mex Soup Recipe

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Ingredients:

Serving

1 cup chopped onion
2 cloves garlic minced
1 small fresh chili seeded & minced
1/4 tsp. salt
3 cups vegetable stock
2 tsp. cumin
2 cups sweet potato diced
1/2 cup finely chopped red pepper
3 cups fresh or frozen corn
sea salt to taste
cilantro
lime wedges

Directions:

In a soup pot simmer onions, garlic and chili in 1 cup of the stock.
In a small bowl make a paste of cumin and a Tbsp. of stock, stir into pot and simmer for a few minutes.
Add potatoes and remainder of stock.
Simmer until potatoes soften.
Add pepper and corn.
Cover and cook 10 minutes.
Puree half the soup, add back to pot and serve with chopped cilantro and lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	795.12 Kcal (3329 kJ)
Calories from fat	139.89 Kcal
		% Daily Value*
Total Fat	15.54g	24%
Cholesterol	42.59mg	14%
Sodium	19457.11mg	811%
Potassium	391.97mg	8%
Total Carbs	132.64g	44%
Sugars	14.01g	56%
Dietary Fiber	3.39g	14%
Protein	10.93g	22%
Vitamin C	20.2mg	34%
Vitamin A	0.4mg	15%
Iron	3.3mg	18%
Calcium	94.9mg	9%

Amount Per 100 g
Calories	246.96 Kcal (1034 kJ)
Calories from fat	43.45 Kcal
		% Daily Value*
Total Fat	4.83g	24%
Cholesterol	13.23mg	14%
Sodium	6043.21mg	811%
Potassium	121.74mg	8%
Total Carbs	41.2g	44%
Sugars	4.35g	56%
Dietary Fiber	1.05g	14%
Protein	3.39g	22%
Vitamin C	6.3mg	34%
Vitamin A	0.1mg	15%
Iron	1mg	18%
Calcium	29.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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