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| 2 Esslöffel | vegetable oil |
| 1 gross | Onion chopped |
| 1 gross | Sweet potato; (about 3/4 lb.) peeled, quartered lengthwise, thinly sliced |
| 1 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 1 Dose | (4-oz.) chopped peeled mild chiles;juices reserved |
| 1 Tasse | Frozen lima beans |
| 1 Dose | (14-1/2 ounce) chopped peeled tomatoes with Mexican seasonings; juices reserved |
| 3 Tasse | chicken broth |
| 1 Tasse | Corn kernels frozen |
| 1/2 Teelöffel | pepper |
| 2 | Scallions finely chopped |
| 2 Esslöffel | cilantro chopped |
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1. In a soup pot, heat oil over medium high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in sweet potato, cumin, salt, chiles with their juices, lima beans, tomatoes with their juices, and chicken broth. Bring to a boil, reduce heat to medium, and cook, partially coveried, until potato is softened, 8 to 10 minutes. 2. Stir in corn and pepper and simmer 5 minutes longer. Stir in scallions and cilantro just before serving. Serves 6 Believe me this one is so good.
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