Southwestern Sweet Potato Tortilla Soup
Courtesy of North Carolina Sweet Potato Commission
Serve With:
Pan fry additional tortillas, cut into wedges.
Servings: 6
Pan fry additional tortillas, cut into wedges.
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
* 6 six-inch flour tortillas
* vegetable oil cooking spray
* 2 Tbsp. olive oil
* 1 med. onion, chopped
* 1/2 c. small diced green pepper
* 1Tbsp. minced seeded jalapeņo pepper
* 1 Tbsp. minced garlic
* 1 tsp. chili powder
* 1/2 tsp. cumin
* 3 c. chicken broth
* 2 c. diced, peeled North Carolina sweet potato
* 1 lb. diced barbecued pork
* 2 c. frozen corn kernels
* 1 -15-oz. can diced tomatoes
* 1 c. tomato sauce (8-oz. can)
* 1/2 c. mild salsa
* 1 tsp. salt
* 1/2 tsp. black pepper
* 1/3 c. cilantro, chopped
* 1 ripe avocado
* vegetable oil cooking spray
* 2 Tbsp. olive oil
* 1 med. onion, chopped
* 1/2 c. small diced green pepper
* 1Tbsp. minced seeded jalapeņo pepper
* 1 Tbsp. minced garlic
* 1 tsp. chili powder
* 1/2 tsp. cumin
* 3 c. chicken broth
* 2 c. diced, peeled North Carolina sweet potato
* 1 lb. diced barbecued pork
* 2 c. frozen corn kernels
* 1 -15-oz. can diced tomatoes
* 1 c. tomato sauce (8-oz. can)
* 1/2 c. mild salsa
* 1 tsp. salt
* 1/2 tsp. black pepper
* 1/3 c. cilantro, chopped
* 1 ripe avocado
What to do:
To prepare tortilla strips:
1. Preheat oven to 375° F.
2. Coat one side of each tortilla with cooking spray and divide into 2 stacks of 3. With a sharp knife, cut tortillas into 1/4-inch wide strips. Spread loosely on ungreased baking sheet. Bake about 10 min. until crisp and lightly browned. Stir well after 5 min.
To prepare soup:
1. In a large soup pot, heat oil and cook onions, peppers, garlic, chili powder and cumin over medium heat for 5 min.
2. Add chicken broth and sweetpotatoes and bring to a low simmer. Cook about 10 min.
3. Stir in pork, corn, tomatoes, tomato sauce, salsa, salt and pepper. Cover and simmer another 15 min..
4. Stir in cilantro and adjust seasoning to taste.
5. Before serving, peel avocado and dice.
6. To serve: Ladle soup into large bowls, top with diced avocado and garnish with tortilla strips.
1. Preheat oven to 375° F.
2. Coat one side of each tortilla with cooking spray and divide into 2 stacks of 3. With a sharp knife, cut tortillas into 1/4-inch wide strips. Spread loosely on ungreased baking sheet. Bake about 10 min. until crisp and lightly browned. Stir well after 5 min.
To prepare soup:
1. In a large soup pot, heat oil and cook onions, peppers, garlic, chili powder and cumin over medium heat for 5 min.
2. Add chicken broth and sweetpotatoes and bring to a low simmer. Cook about 10 min.
3. Stir in pork, corn, tomatoes, tomato sauce, salsa, salt and pepper. Cover and simmer another 15 min..
4. Stir in cilantro and adjust seasoning to taste.
5. Before serving, peel avocado and dice.
6. To serve: Ladle soup into large bowls, top with diced avocado and garnish with tortilla strips.
Nutritional information:
Calories: 529; Total Fat: 20g; Total Carbs: 57g; Fiber: 8g; Protein: 33g;