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Mexican Vegetable Bowl

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Mexican Vegetable Bowl


Serving Size : 6

Baked, Broken corn Chips -- For Garnish


Heat oil in a Dutch Oven Over Medium-High Heat Until Hot. Add onions,carrots, garlic, And Jalape?o And Cook 15 Minutes or Until Vegetables AreGolden, Stirring Occasionally. Add potatoes, Broth, And water. Heat ToBoiling Over Medium-High Heat. Reduce Heat to Low; Cover And Simmer 5Minutes. Add corn; Cover And Simmer 5 Minutes or Until potatoes Are Tender.Stir in lime Zest And Juice And cilantro. Ladle Into 6 Bowls; Top WithAvocado. Sprinkle With corn Chips.


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