Sweet Potato Tortilla Soup

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I’ve come to think I can be quite a tortilla soup snob. I blame growing up up in Arizona, or the fact that (in my opinion) tortilla is the holy grail of soups. I’m a chunky soup kinda girl so the fresh veggies, avocado and crunchy strips of tortilla gets me every-time — it’s a texture thing.

 

Just when I thought it couldn’t get any better, Camille Styles created version with sweet potato — mind blown! This simple ingredient adds a little sweet to the spicy, creating a perfect balance of flavor and a happy new addition to the medley. Bring a little AZ to your kitchen tonight, warm up with this gorgeous soup sweet potato tortilla soup.

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This is what you’ll need:

3 whole allspice
1/2 teaspoon whole cumin seeds
1/4 teaspoon black peppercorns
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled
1 chipotle chile in adobo, plus 1 tablespoon of adobo sauce
1 quart high-quality low sodium chicken broth
kosher salt
1 1/2 cups cooked chicken, cut into 1/2? pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
6 corn tortillas
extra-virgin olive oil
1 can black beans, rinsed and drained
1 cup corn kernels (thawed if frozen)
2 ripe avocados, peeled, deseeded and cut into 1/2? dice
2 limes, cut into wedges
1/2 cup finely chopped cilantro
1/2 cup shredded cheddar

See the full recipe on Camille Styles