In a stockpot, saute the onions in the oil over maderate heat for 5 minutes. Add the garlic, cumin, salt and black papper. Saute 1 minute more. Add the chipotles, tomatoes and water, stir. Add the potatoes and carrots, cover, bring to a boil, and simmer for 30 minutes until the potatoes are tender.
Uncover, add the corn and black beans. Cook unovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.
Can be served with corn bread or tortillas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 13 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 131.6mg||5 %|
|Potassium 517.6mg||14 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 9.8g|
|Protein 2.9g||4 %|
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Calories per serving: 67
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