Tex-Mex Vegetable Soup
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Vegetable oil |
| 1 | lg | Onion;chopped |
| 1 | lg | Sweet potato; (about 3/4 lb.) peeled, quartered lengthwise,thinly sliced |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1 | cn | (4-oz.) chopped peeled mild chiles;juices reserved |
| 1 | c | Frozen lima beans |
| 1 | cn | (14-1/2 ounce) chopped peeled tomatoes with Mexican seasonings; juices reserved |
| 3 | c | Chicken broth |
| 1 | c | Frozen corn kernels |
| 1/2 | ts | Pepper |
| 2 | Scallions; finely chopped | |
| 2 | tb | Chopped cilantro |
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