This Southwestern corn soup is made savory with lamb and beef broth.
1 tablespoon vegetable oil
1 pound lamb, diced
1 cup thinly sliced green onion
6 cups beef broth, divided use
4 cups loose-pack frozen corn kernels
1 teaspoon chili powder
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Heat oil in a large stockpot over medium heat. Add lamb and green onion; sauté briefly. Stir in half of beef broth. Reduce heat to low and simmer for about 1 hour, stirring occasionally, or until meat is tender.
Add second half of beef broth along with corn, chili powder and salt. Simmer 15 minutes. Garnish with cilantro.
Makes 6 servings.