Categories: soup, summer

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 large onions, finely chopped
• 1 carrots, diced
• 1 celery rib, diced
• 1 red bell pepper, ribbed, seeded, and finely chopped
• 3 jalapeno peppers, ribbed, seeded, and finely chopped
• 8 garlic cloves, finely minced
• 1/4 cup fresh parsley, finely minced
• 1 tablespoon fresh oregano
• 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1/4 teaspoon cayenne (or to taste)
• 6 cups vegetable or chicken broth or water
• 3 large potatoes (about 1 1/2 pounds), peeled and diced
• 2 large yams or sweet potatoes (about 1 pound), peeled and diced
• 3 corn tortillas, cut into fine julienne
• 2 cups fresh or frozen corn kernels
• 1 4-ounce can mild green chilies, drained and finely chopped
• 1 to 2 cups whole milk
• 1 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• 2 limes, quartered
• 1/2 cup fresh cilantro, finely chopped

Directions

1. Heat the butter and olive oil in a soup pot over medium heat. Add the onions and cook, stirring frequently, for 10 minutes, until the onion begins to color. Add the carrots, celery, peppers, garlic, parsley, herbs, and spices. Cook for another 5 minutes, stirring frequently.

2. Add the broth or water, potatoes, yams, and tortillas. Cook, uncovered, over low heat, at a gentle simmer for about 20 minutes, until the potatoes are just cooked.

3. Add the corn kernels, green chiles, and some milk if the soup looks too thick. Cook 5 minutes longer and remove from heat. Season with salt and pepper to taste.

4. Serve in large bowls and pass the limes and cilantro for garnish.

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