Ingredients
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2 tablespoons olive oil
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1 onion, finely diced
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2 medium potatoes, peeled and shredded
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1 (17 ounce) can corn
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1 (17 ounce) can creamed corn
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1 (16 ounce) can chicken broth
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1 (4 ounce) can diced chilies
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1/2 teaspoon chipotle chile in adobo
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4 garlic cloves, minced
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1/2 teaspoon oregano
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1/2 teaspoon cumin
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1 cup half-and-half
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1/2 teaspoon salt
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2 limes
Instructions
- In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
- Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
- Add diced green chilies (don’t drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
- Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.