2. In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring ...

7. Remove and discard the corn cobs from the pan. Add the potatoes and continue cooking for 10 minutes, or until the potatoes are tender when pierced with a knife. 8. Remove the chicken from the soup.

1 tablespoon peanut oil. 1 cup chopped onions. 1 tablespoon minced garlic. 6 medium-size sweet potatoes, preferably Jewel or Beauregard (about 5 pounds), peeled and cut into 1-inch cubes ...

1 bunch chard. 2 sweet potatoes, peeled and diced. 1 cup corn kernels, fresh or frozen. 1 can black beans, rinsed and drained. Salt. 2 to 3 cups green enchilada sauce (jarred or from scratch) ...

2. Create Spice Mix: Measure out and mix spices. 3. Prepare the Sweet Potatoes: Place diced sweet potatoes in a bowl and toss them with 1 tbsp olive oil and half the taco seasoning (about 2 Tbsp).