Name: Sweet Potato Soup with Crispy Tortilla Topping
Prep time: 30 min
Total time: 50 min
Ingredients: 0.25 cup canola oil; 4 corn tortillas, halved and thinly sliced; 0.75 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); 1.5 pounds sweet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces (4 3/4 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; 0.25 cup unsalted roasted pepitas (hulled pumpkin seeds); 0.5 cup crumbled queso fresco (3 oz.; see Tip); 1 medium avocado, chopped

Sweet Potato Soup with Crispy Tortilla Topping

5.0

(2)

2 Reviews

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.

Hilary Meyer

Updated on June 23, 2020

Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

Yield:

10 cups

Nutrition Profile:

Low-Calorie High Fiber Egg Free Gluten-Free Nut-Free Soy-Free Healthy Aging Healthy Immunity

Jump to Nutrition Facts

Ingredients

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)
1 ½ pounds sweet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces (4 3/4 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

Directions

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 1/4 tsp. salt.
Add poblano, onion, chili powder, and the remaining 1/2 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.
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.

Tips

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 Facts (per serving)

412	Calories
22g	Fat
45g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 2/3 cups
Calories 412
% Daily Value *
Total Carbohydrate 45g	16%
Dietary Fiber 12g	42%
Total Sugars 9g
Protein 14g	27%
Total Fat 22g	28%
Saturated Fat 4g	19%
Cholesterol 10mg	3%
Vitamin A 14694IU	294%
Vitamin C 66mg	73%
Folate 45mcg	11%
Sodium 624mg	27%
Calcium 187mg	14%
Iron 3mg	19%
Magnesium 113mg	27%
Potassium 1035mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.