Sweet Potato and Tortilla Chip Soup

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Sweet Potato and Tortilla Chip Soup

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Equipment

  • Large pot

Ingredients

  • 1 T. vegetable oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 4 sweet potatoes peeled and cut into ½-inch cubes (4 cups total)
  • 3 cups chicken broth
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ½ tsp. chili powder
  • ¼ tsp. red pepper flakes or ground red pepper use less if you don’t like a lot of heat
  • 1 14½- ounce can diced tomatoes including juice, or 1 pint jar home-canned tomatoes
  • 1 cup fresh or frozen corn
  • 1 4½- ounce can chopped green chilies
  • 3 T. chopped fresh cilantro or parsley
  • tortilla chips broken but not crushed

Instructions

  • In a large pot, heat the oil and then add the onions and garlic.
  • Cook, stirring occasionally, until onion is tender and translucent.
  • Stir in sweet potatoes, broth, cumin, oregano, chili powder, and red pepper.
  • Bring to a boil and then reduce heat to low and simmer, covered, for about 20 minutes or until sweet potatoes are tender.
  • Using about 2 cups (more if you prefer a creamier soup), puree the soup in a food processor or blender until smooth and then return the mixture to the pot.
  • Add the diced tomatoes, corn, green chilies, and cilantro to the soup and continue to cook over medium heat until the soup is heated thoroughly.
  • To serve, ladle soup into individual bowls and sprinkle with tortilla chips.
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Course; Soup / Torttilla
Cuisine; Amish