foolproofliving

0 Cook the spices: Start by heating butter in a large pot (like a Dutch oven) over medium-high heat. Add chili powder and ground cumin and cook until fragrant for about 1 minute.
1 Saute the aromatics: Add onion and jalapeno and saute, frequently stirring, until vegetables are soft, about 4-5 minutes. Stir in the garlic and cook for 30 more seconds.
2 Add the potatoes, corn, and broth: Toss the cubed potatoes, corn, and vegetable broth into the pot and season with salt and black pepper.
3 Simmer: Cover and bring it to a boil. Turn the heat down to medium and simmer for 15 minutes or until the potatoes are fully cooked. Insert a knife into a potato to check doneness. You should be able to cut through them with ease.
4 Puree: Off the heat and carefully remove about 3 cups of the liquid base (both the liquid and veggies) into a large heat-proof bowl. Use an immersion blender to puree until smooth.
5 Bring back to a boil: Pour the liquid back into the pot. Turn the heat to medium and bring it to a quick boil.
6 Stir in additional ingredients: Turn off the heat and stir in cilantro (optional), lime zest, and fresh lime juice. Give it a taste and add more seasoning if necessary.
7 Serve: Ladle the Mexican corn soup into bowls. Finish it off with your favorite toppings and a sprinkle of chile powder. Serve with lime wedges on the side, and dig in!