Sweet Potato Tortilla Soup

(sorry for the imperial weights - I don’t know metric)

  • 2 tablespoons cooking oil
  • 1 yellow onion
  • 2 cloves garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup masa harina or corn meal
  • 6 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 can (15oz) diced tomatoes
  • 1 can (15oz) black beans
  • 1 large (1lb) sweet potato
  • 1 cup frozen corn kernels

*Optional toppings: cilantro, avocado, shredded cheddar, sour cream, tortilla chips, fresh lime

  1. Dice the onion and mince the garlic. Saute both in large pot with the cooking oil over medium heat for 3-5 minutes or until transparent.

  2. Add the chili powder, cumin and cayenne pepper to the pot. Continue to saute for 1 minute to toast the spices. Add the masa harina or corn meal and continue to saute for 2-3 minutes, reducing heat slightly to avoid burning.

  3. Whisk the vegetable broth into the corn mixutre and allow it to come up to a simmer. The liquid will begin to thicken slightly. Add the tomato paste and stir until it dissolves.

  4. Add the can of diced tomatoes, black beans and frozen corn kernels. Peel and cube the sweet potato and add to the pot.

  5. Cover the pot and allow the soup to come up to a simmer over medium heat. Once it begins to simmer, turn the heat down to low and let simmer for 30 minutes or until the sweet potatoes are soft, stirring occasionally. Salt to taste.—