Sweet Potato Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 (1.5 cups each)
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Calories
32623 kcal
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Course
Soup
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Cuisine
American, International, Vegetarian, Vegan
Sweet Potato Tortilla Soup
Description
Sweet Potato Tortilla Soup starts by sautéing diced onion and minced garlic in neutral cooking oil until translucent. Then, chili powder, ground cumin, and cayenne pepper toast in the pan briefly before masa harina or cornmeal is added to develop a thickened base through toasting. Vegetable broth is whisked in and brought to a simmer, thickening slightly before tomato paste is stirred through.
Next, diced canned tomatoes, rinsed black beans, and frozen corn are combined with cubed sweet potatoes. The pot is covered and brought to a gentle simmer allowing the sweet potatoes to soften while flavors meld. This process results in a moderately thick, hearty soup with bold southwestern-spiced notes and a smooth yet textured mouthfeel from the masa and vegetables.
Traditionally, this soup is garnished with toppings such as shredded cheddar cheese, crispy tortilla strips, avocado, fresh cilantro, and lime wedges, which add layers of flavor, creaminess, and acidity. These elements bring freshness and crunch contrasting the smooth broth.
The chili powder used is a mild blend, contributing warmth without excessive heat. For an alternative thickening agent, cornmeal can be pulverized to simulate masa harina if unavailable.
Ingredients
- 2 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1 yellow onion $0.33
- 2 cloves garlic $0.16
- 2 Tbsp chili powder $0.30
- 1 tsp cumin $0.10, ground
- 1/4 tsp cayenne pepper $0.03
- 1/2 cup masa harina $0.12, or cornmeal
- 6 cups vegetable broth $0.63
- 2 Tbsp tomato paste $0.19
- 1 oz. can diced tomatoes $0.72
- 1 oz. can black beans $0.68
- 1 sweet potato $0.44, about 1 lb
- 1 cup corn kernels $0.37, frozen
- cilantro optional toppings, shredded cheddar, crispy tortilla strips, fresh lime
- avocado
- cheddar cheese
- sour cream
- tortilla strips
- lime
Instructions
- Dice the onion and mince the garlic. Sauté both in a large pot with the cooking oil over medium heat for 3-5 minutes, or until transparent.
- Add the chile powder, cumin, and cayenne to the pot. Continue to sauté for one minute to toast the spices. Add the masa harina or cornmeal and continue to sauté for 2-3 minutes to toast the starch. The corn will stick to the bottom of the pot as you sauté, so turn the heat down slightly if needed to prevent it from burning.
- Whisk the vegetable broth into the corn mixture and allow it to come up to a simmer. The liquid will begin to thicken slightly when it starts to simmer. Add the tomato paste and stir until it dissolves in.
- Add the can of diced tomatoes (with juices), black beans (drained and rinsed), and frozen corn kernels. Peel and cut the sweet potato into 1/2 inch cubes, then add it to the pot.
- Cover the pot and allow the soup to come up to a simmer over medium heat. Once it begins to simmer, turn the heat down to low and let simmer for 30 minutes, or until the sweet potatoes have softened. Stir the soup occasionally as it simmers to keep the corn from sticking to the bottom of the pot. Taste the soup and adjust the salt if needed (this will depend on the brand of broth you use and the canned goods).
Notes
- The chili powder here is typically mild, not pure ground chiles, so adjust spice level if needed.
- If masa harina is unavailable, finely grind cornmeal in a food processor to create a similar texture and thickening effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1.5 cups each)
Amount Per Serving
Calories 32623 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 326.23kcal | 16% |
| Carbohydrates | 55.38g | 18% |
| Protein | 10.55g | 21% |
| Fat | 8.98g | 14% |
| Sodium | 1337.36mg | 56% |
| Fiber | 13.08g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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