Sweet potato tortilla soup is a cozy, winter-friendly twist on the classic recipe. Nutritious and colorful, it’s sure to hit the spot!
During the winter months, you can almost always find sweet potatoes in my pantry. I throw them into soups often, and have found that they have the power to transform something light into something hearty without weighing it down too much.
One other element that really makes this sweet potato tortilla soup cold weather-friendly for me is the fire-roasted tomatoes. I think they’re totally worth the splurge. If I see fire-roasted frozen corn when I’m at the store, I use that too, but generally everything else in this recipe is a standard pantry ingredient!
I bought crispy tortilla strips in a bag so that I could completely phone it in on styling these photos, but regular tortilla chips are just as good of an option. I know some recipes will walk you through making your own tortilla strips from fresh tortillas, but honestly I’m just in the mood for shortcuts right now.
I use 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 will usually grind fresh cumin seeds, coriander seeds, and a few other common spices when I’m making recipes like this. The quantities listed in the recipe assume you’re using a jar of ground spices. If you’re grinding them fresh, you could reduce the amount a little bit.
I hope you enjoy this easy and flavorful sweet potato tortilla soup! It’s a naturally vegan, gluten-free, nutrient-packed soup that is perfect for a snowy day!
Sweet Potato Tortilla Soup
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 medium sweet potato peeled and diced (about 3 cups)
- 1 yellow or red bell pepper diced
- 1 jalapeno finely chopped
- 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)
- 1 tbsp freshly-squeezed lime juice
- 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.
Recipe originally published January 2016; updated January 2022.
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!