Adapted from Judith Barrett’s Saved by Soup.
Heat over medium high heat in a 4-quart saucepan:
1 t olive oil
1 medium sized onion, finely chopped
2-4 (how hot do you want?) canned or roasted green chilies (I usually use Anaheim or Poblano)
Cook, stirring until the onion begins to soften, 2 to 3 minutes. Add:
1 pound well washed Yukon Gold potatoes, cut into ½ inch dice (don’t peel)
4 cups non-fat chicken or vegetable stock
Increase the heat to high and bring to boil. Reduce the heat to medium-low, cover the saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes. Add:
3 c fresh or frozen (cut off from last summer’s leftover ears or one 10 oz pkg) corn
2 T chopped fresh cilantro leaves
½ medium size red bell pepper, seeded and finely diced (or mix of red/yellow/orange peppers).
I often also garnish with diced peppers and cilantro.