This soup is packed with savory ingredients and a jalapeno chile to add a burst of heat.

Ingredients

* 4 tsp. olive oil
* 1 jumbo onion, cut into 1/4-inch pieces
* 2 med. carrots, peeled and cut into 1/4-inch pieces
* 2 garlic cloves, crushed with press
* 1 jalapeno chile, seeded and minced
* 3 limes
* 12 oz. red potatoes, unpeeled and cut into 1/4-inch pieces
* 1 14.5-oz. can vegetable broth
* 1/2 tsp. salt
* 4 C. water
* 2 C. corn kernels cut from cobs (3-4 ears)
* 1 C. loosely packed fresh cilantro leaves, chopped
* 1 avocado, cut into 1/4-inch pieces
* plain tortillas chips, coarsely broken (optional)

Directions

In nonstick 5- to 6-quart saucepot or Dutch oven, heat oil over medium-high heat until hot. Add onion, carrots, garlic and jalapeno, and cook, stirring occasionally, until vegetables are golden, 15 minutes.

Meanwhile, from limes, grate 1/2 teaspoon peel and squeeze 1/3 cup juice; set aside.

Add potatoes, broth, salt and water to saucepot; heat to boiling over medium-high heat.  Reduce heat to low; cover and simmer 5 minutes.

Stir in cilantro, lime peel and lime juice. Ladle soup into 4 bowls; top with avocado and sprinkle with tortilla chips, if you like.

For more Mexican recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!