Mexican Vegetable Bowl

Serving Size  : 6

4 teaspoons olive oil 3 medium onions -- chopped 2 medium carrots -- sliced 2 cloves garlic -- crushed 1 jalape�o pepper -- seeded and minced 12 ounces red potatoes -- scrubbed and diced 1 (14.5-ounce) can vegetable broth 4 cups water 2 cups frozen corn -- thawed 1/2 teaspoon lime zest 1/3 cup fresh lime juice 1 cup loosely packed chopped cilantro 1 Haas avocado -- diced baked, broken corn chips -- for garnish

Heat oil in a Dutch oven over medium-high heat until hot. Add onions, carrots, garlic, and jalape�o and cook 15 minutes or until vegetables are golden, stirring occasionally. Add potatoes, broth, and water. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 5 minutes. Add corn; cover and simmer 5 minutes or until potatoes are tender. Stir in lime zest and juice and cilantro. Ladle into 6 bowls; top with avocado. Sprinkle with corn chips.

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