Southwestern Corn and Potato Soup
['3 tablespoons olive oil', '1 large onion, chopped', '1 fresh jalapeño, seeded and finely chopped', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)', '3 1/4 cups reduced-sodium chicken broth (26 fl oz)', '1 cup water', '1 (10-oz) package frozen corn (not thawed)', '3 tablespoons fresh lime juice', '1/4 cup finely chopped fresh cilantro', 'Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges']
Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
Meanwhile, peel potatoes and cut into 1-inch pieces.
Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
Stir in lime juice, cilantro, and salt to taste.
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