Vegetarian Tortilla Soup with Sweet Potato Recipe

Name: Vegetarian Tortilla Soup with Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium onion, finely chopped; 2 bell peppers, finely chopped; 1 jalapeno, seeded and chopped; 1 clove garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon unsweetened cocoa powder; 1/2 teaspoon Mexican oregano; 1/2 teaspoon paprika; 1/2 teaspoon cayenne pepper; Pinch of crushed red pepper; 1/2 teaspoon kosher salt; Fresh ground black pepper; 1 28-ounce can diced tomatoes; 4 cups vegetable broth; 1 large sweet potato, chopped into 1/2-inch pieces; One 15-ounce can black beans, rinsed; One 15-ounce can dark red kidney beans, rinsed; Vegetable oil, for frying; Six 4-inch corn tortillas, cut into 1/2-inch strips; 2 lime wedges, plus 4-6 more for serving; 3/4 cup fresh corn kernels (from 2 medium ears)

Servings: persons

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 bell peppers, finely chopped
1 jalapeno, seeded and chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon unsweetened cocoa powder
1/2 teaspoon Mexican oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
Pinch of crushed red pepper
1/2 teaspoon kosher salt
Fresh ground black pepper
1 28-ounce can diced tomatoes
4 cups vegetable broth
1 large sweet potato, chopped into 1/2-inch pieces
One 15-ounce can black beans, rinsed
One 15-ounce can dark red kidney beans, rinsed
Vegetable oil, for frying
Six 4-inch corn tortillas, cut into 1/2-inch strips
2 lime wedges, plus 4-6 more for serving
3/4 cup fresh corn kernels (from 2 medium ears)

1
Heat the olive oil in a large pot.
2
Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes.
3
Add the jalapeno and garlic and cook for 1 minute.
4
Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, 1/2 teaspoon of salt and a few turns of black pepper, and cook until fragrant, about 1 to 2 minutes.
5
Stir in the tomatoes and the vegetable broth and bring to a boil.
6
Add the potatoes and then reduce to a simmer for 10 minutes.
7
Add the beans and simmer until the potatoes are tender, about 20 to 25 minutes.
8
Heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering.
9
Fry the tortilla strips in batches for 3 minutes, until crispy.
10
Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
11
When the soup is finished simmering, gently stir in the corn.
12
Taste and adjust seasonings if desired.
13
Ladle into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro and shredded Monterey jack or crumbled queso fresco.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 medium onion, finely chopped, 2 bell peppers, finely chopped, 1 jalapeno, seeded and chopped, and more.

Yes, Vegetarian Tortilla Soup with Sweet Potato 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.

Vegetarian Tortilla Soup with Sweet Potato

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