Instructions: Bring to boil in dutch oven and reduce heat to low. Simmer, uncovered, for about 45 minutes or until potatoes are tender. Add:

1/2 pound of sliced fresh green beans
kernels from one ear of corn (just slice right down the side)

Simmer for 5 minutes until al dente. Remove from heat and stir in Cortez sauce (recipe below).

Cortez sauce:
Whiz all together in a blender or food processor. Add to soup just before serving.

Yum, my mouth is watering and so is Ponchos! It sounds harder than it is, but give it a try, especially if you like spicy food or Mexican-themed dishes. Spices can be varied according to your hotness tolerance.

Makes about 10 servings.

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