2 tsp. unsalted butter
1 tsp. safflower oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp. cumin seeds, ground with a mortar and pestle or 1 tsp. ground cumin (optional)
1 green pepper, seeded, deribbed and chopped
1 sweet red pepper, seeded, deribbed and chopped
1 jalapeno pepper, seeded, deribbed, and chopped (optional)
1 ripe tomato, peeled, seeded and chopped
2 c. fresh or frozen corn kernels
2 c. unsalted chicken stock
1/2 tsp. salt
1 tbsp. chopped cilantro

Heat the butter and the oil together in a large, heavy bottomed saucepan or skillet over medium heat. Add the onion, garlic and if you are using it, the cumin. Cook, stirring often, until the onion is translucent, about 5 minutes. Stir in all the peppers and cook them until they soften slightly, about 2 minutes more. Add the tomato, corn, stock, and salt. Reduce the heat and simmer the soup for 5 minutes. Stir in the cilantro just before serving.