Servings
Font
Back
Sweet Potato Tortilla Soup
5 from 96 votes

Sweet Potato Tortilla Soup

This soup blends sweet potato, black beans, corn, and tomatoes into a richly spiced broth thickened with masa harina or cornmeal. Aromatic chili powder, cumin, and cayenne infuse the base with warmth and mild heat, balanced by the sweetness of the potatoes and corn. The soup has a comforting texture that’s ideal for cooler days and can be topped with fresh garnishes to add brightness and crunch.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6 (1.5 cups each)
Calories: 32623 kcal
Course: Soup
Cuisine: American, International, Vegetarian, Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 (1.5 cups each)

Amount Per Serving

Calories 32623

% 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.