Warm up your taste buds with a delightful bowl of Sweet Potato Tortilla Soup, a vibrant Mexican-inspired dish that’s as nourishing as it is delicious! Imagine the creamy sweetness of tender sweet potatoes mingling with zesty lime, aromatic spices, and a hint of crunch from crispy tortilla strips. This easy-to-make recipe not only bursts with flavor but also comes together in just 45 minutes, making it perfect for a cozy weeknight dinner or a gathering with friends. Ready to dive into a bowl of comfort? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn kernels
- 1 lime, juiced
- Cilantro for garnish
- Tortilla strips for serving
Instructions
- Peel and dice the sweet potatoes into uniform small cubes, ensuring they're roughly 1/2 inch in size for even cooking.
- Heat a large pot over medium heat and add a splash of olive oil. Sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring continuously to prevent burning and release aromatic flavors.
- Incorporate the diced sweet potatoes into the pot, stirring to combine with the onion and garlic mixture.
- Sprinkle cumin and chili powder over the vegetables, stirring to coat evenly and toast the spices for enhanced flavor.
- Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 20-25 minutes until sweet potatoes are tender and can be easily mashed with a fork.
- Add corn kernels during the last 5 minutes of cooking to maintain their texture and freshness.
- Season with salt and pepper to taste, adjusting spices as needed.
- Remove from heat and squeeze fresh lime juice into the soup, stirring to incorporate.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro.
- Top with crispy tortilla strips just before serving to maintain their crunch.
Tips
- Uniform Cutting: When dicing the sweet potatoes, aim for uniform 1/2 inch cubes. This ensures even cooking and a perfect texture in your soup.
- Sautéing Aromatics: Don’t skip the step of sautéing the onions and garlic! This process caramelizes the onions and infuses the soup with rich, savory flavors.
- Spice It Up: Feel free to adjust the amount of cumin and chili powder according to your taste preference. For an extra kick, consider adding a pinch of cayenne pepper!
- Fresh Corn: If possible, use fresh corn kernels instead of canned for a sweeter and crunchier texture. Just cut them off the cob and toss them in during the last few minutes of cooking.
- Lime Juice: Squeezing fresh lime juice just before serving brightens the flavors and adds a refreshing zing to the soup.
- Garnishing: Top your soup with fresh cilantro and crispy tortilla strips right before serving to keep the tortilla strips crunchy and the flavors vibrant.
- Make It a Meal: For a heartier meal, consider serving this soup with a side of avocado slices or a dollop of sour cream for added creaminess.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 45g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
