It also comes together in about 30 minutes, leaving plenty of time to make some goat cheese and green chile cornbread. I’m just saying.
(adapted from here)
2 T oil
1 onion, diced
2-3 carrots, diced
4 cups broth or water
4-5 medium potatoes, peeled & diced
2- 4oz cans diced green chiles (I love the fire roasted ones at Trader Joe’s, if you can get them)
2 cans corn
Salt & pepper to taste
Pinch of cumin & cayenne
Shredded cheese for serving
1. Heat oil and saute onions until translucent. Add carrots and cook one minute. Add water or broth, potatoes, and green chilies and simmer until vegetables are tender, about 15-20 minutes.
2. Mash potatoes with a potato masher or spatula enough to thicken and combine soup, but leaving them a bit chunky for texture. Add corn and spices. Simmer for several minutes until flavors have melded.
3. Let cool a few minutes (so milk doesn’t curdle) and add milk to desired creaminess. Serve with lots of shredded cheese.