Sweet Potato Soup with Crispy Tortilla Topping

Sweet Potato Soup with Crispy Tortilla Topping

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From: Diabetic Living Magazine, Winter 2020

This easy tortilla soup is a satisfying vegetarian riff on the classic dish. Make this a vegan tortilla soup by using vegetable broth and omitting the queso fresco topping.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup canola oil
  • 4 corn tortillas, halved and thinly sliced
  • ¾ teaspoon salt, divided
  • 1 large poblano pepper, seeded and chopped
  • 1 medium onion, chopped
  • 2 tablespoons chili powder
  • 1 (32 ounce) carton low-sodium chicken broth or vegetable broth (4 cups)
  • 1½ pounds sweet potatoes (about 2 medium), peeled and cut into ½-inch pieces (4¾ cups)
  • 1 (14 ounce) can no-salt-added petite-diced tomatoes
  • 1 (15 ounce) can low-sodium black beans, rinsed
  • 3 tablespoons lime juice (from 1 lime)
  • 3 medium radishes, halved and thinly sliced
  • ¼ cup unsalted roasted pepitas (hulled pumpkin seeds)
  • ½ cup crumbled queso fresco (3 oz.; see Tip)
  • 1 medium avocado, chopped

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with ¼ tsp. salt.
  2. Add poblano, onion, chili powder, and the remaining ½ teaspoon salt to the pot. Cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes have softened, about 20 minutes.
  3. Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and the tortilla strips.
  • Tip: Look for queso fresco, a mild Mexican cheese, in the dairy section of your grocery store, or use feta cheese in its place.

Nutrition information

  • Serving size: 1⅔ cups
  • Per serving: 412 calories; 22 g fat(4 g sat); 12 g fiber; 45 g carbohydrates; 13 g protein; 45 mcg folate; 10 mg cholesterol; 9 g sugars; 14,694 IU vitamin A; 66 mg vitamin C; 187 mg calcium; 3 mg iron; 624 mg sodium; 1,035 mg potassium
  • Nutrition Bonus: Vitamin A (294% daily value), Vitamin C (110% dv)
  • Carbohydrate Servings: 3

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