Southwestern Succotash Recipe

Name: Southwestern Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-ounce bag frozen lima beans; 1 16-ounce bag frozen sweet white corn; 2 tablespoons olive oil; 1 tablespoon cumin seeds; 1 onion, chopped; 2 red bell peppers, chopped; 2 poblano chilies,* seeded, chopped; 4 garlic cloves, minced; 2 tablespoons chopped fresh oregano; 1 14 1/2-ounce can low-salt chicken broth; 1/2 cup whipping cream; 2/3 cup chopped fresh cilantro

Servings: persons

1 16-ounce bag frozen lima beans
1 16-ounce bag frozen sweet white corn
2 tablespoons olive oil
1 tablespoon cumin seeds
1 onion, chopped
2 red bell peppers, chopped
2 poblano chilies,* seeded, chopped
4 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 14 1/2-ounce can low-salt chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

1
Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes.
2
Remove from heat.
3
Stir in white corn.
4
Drain well.
5
Heat oil in heavy large skillet over medium heat.
6
Add cumin seeds and stir until toasted, about 3 minutes.
7
Add onion and saute until translucent, about 8 minutes.
8
Add bell peppers, chilies, garlic, and oregano; saute until peppers are almost tender, about 4 minutes.
9
Stir in lima beans and corn, then broth and cream.
10
Simmer until vegetables are tender and coated with cream, about 20 minutes.
11
Stir in 1/3 cup cilantro.
12
Season succotash to taste with salt and pepper.
13
(Can be made 1 day ahead.
14
Cover and refrigerate.
15
Stir over medium heat to rewarm.)
16
Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
17
Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 16-ounce bag frozen lima beans, 1 16-ounce bag frozen sweet white corn, 2 tablespoons olive oil, 1 tablespoon cumin seeds, and more.

Yes, Southwestern Succotash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions