Ingredients
-
2 tablespoons minced fresh green chili peppers
-
1 cup chopped onion
-
1 1/2 teaspoons ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon dried oregano
-
1/2 teaspoon salt
-
2 tablespoons vegetable oil
-
2 cups peeled and diced sweet potatoes
-
2 cups diced potatoes
-
3 cups water
-
1 cup diced zucchini or 1 cup yellow squash
-
2 ounces neufchatel cheese or 2 ounces cream cheese
-
1/2 cup shredded sharp cheddar cheese
-
1 cup milk
-
1/2 cup diced carrot
-
1 cup diced red bell peppers or 1 cup green bell pepper
-
1 cup chopped tomato
-
1 cup corn kernel, fresh or frozen
Instructions
- In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
- Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
- Add in the carrots, sweet potatoes, potatoes, and water.
- Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
- Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
- Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
- Transfer 3 cups of the vegetables from the soup into the container of a blender.
- Add the Neufchatel, cheddar, and milk.
- Process until smooth.
- Add puree back to the soup; stir to combine and reheat if necessary.