During the winter months, you can almost always find sweet potatoes waiting in my pantry. I love them steamed, boiled, roasted, baked, cooked on the stovetop… any which way. Recently I discovered their power to transform the summery, garden-fresh flavor of tortilla soup into a cozy, winter-friendly sweet potato tortilla soup.
There isn’t anything else too innovative about this sweet potato tortilla soup. I used frozen corn, and I have half a mind to use frozen zucchini next time too – the fresh zucchini was a fairly out-of-season purchase. Another element that really makes the soup cold weather-friendly for me is the fire-roasted tomatoes. I think they’re totally worth the splurge.
I had intentions of pairing this recipe with some gorgeous crispy stuffed sweet potato skins, to show you what can be done with the peel so that it doesn’t go to waste. But unfortunately, I was distracted trying to set up the photoshoot for the soup itself and burned them in the oven. I’ll try to make those again soon…
P.S. coriander seeds are one of those spices that taste so amazing when freshly ground, including in this soup! Investing in a cheap coffee grinder to grind my spices, and buying the spices whole from the Indian grocery store near me, has saved me a lot of money in the long run. I highly recommend this strategy!
Sweet Potato Tortilla Soup
- 1 to 2 tsp. olive oil
- 1 yellow onion diced
- 3 to 4 cloves garlic minced
- 1 medium sweet potato peeled and diced
- 1 yellow or red bell pepper diced
- 1 jalapeno diced
- 1 medium zucchini diced
- 1 pinch ground black pepper
- 2 tsp ground cumin
- 1/2 tsp ancho chili powder (or other chili powder)
- 1/4 tsp cayenne pepper
- 1/4 tsp ground coriander
- 1 and 1/2 cups frozen corn (or use fresh if available)
- 28 oz diced or crushed fire-roasted tomatoes (I used two 14-oz. cans)
- 2 and 1/4 cups low-sodium vegetable broth
- 1 and 1/2 cups cooked black beans (I used one can)
- juice of 1/2 of a lime
- optional garnishes: tortilla chips; chopped raw red onion; fresh cilantro; avocado
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sprinkle with salt. Cook for about 5 minutes, or until the onion is softened and translucent, stirring occasionally to prevent the garlic from burning.
- Stir in the sweet potato and cook, stirring frequently, for 5 to 7 minutes, or until the sweet potato is slightly softened.
- Add the bell pepper, jalapeno, and zucchini and saute for 5 minutes more, stirring occasionally.
- Add the black pepper, cumin, chili powder, cayenne pepper, and ground coriander, stir, and cook for about 1 minute, until fragrant.
- Add the corn, tomatoes, and vegetable broth, and stir. Bring to a boil, then reduce to medium heat. Simmer the soup, covered, for about 20 minutes, or until the sweet potato is cooked through.
- Uncover the soup, stir in the black beans, and simmer for 2 minutes more. Stir in the freshly-squeezed lime juice. Season to taste with additional salt, pepper, lime juice, and cayenne pepper. Serve hot, topped with garnishes of choice.
This recipe makes a fairly chunky soup. Add more broth after simmering the sweet potatoes if you want a thinner soup.
To make this sweet potato tortilla soup grain-free, omit the frozen corn, substituting with additional black beans if desired.
Sweet potato tortilla soup adapted from the the Oh She Glows Cookbook.
If you’re a sweet potato lover like me, try some of my other popular recipes that feature sweet potato!