Vegetarian Tortilla Soup with Sweet Potatoes
A deliciously hearty grain-free vegetarian tortilla soup with sweet potatoes, black beans, and plenty of spices.
Ingredients
- 1/2 of a large red onion diced
- 2 small sweet potatoes diced
- 4 cloves garlic minced
- 2 Tbsp avocado oil
- 1 can diced tomatoes 14 oz
- 1 can diced green chiles 4 oz
- 1 can black beans 14 oz
- 32 oz vegetable broth
- 1 tsp salt or to taste
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/8 tsp cayenne powder
- 4 tortillas cassava flour (Siete)
- 1 small avocado
- 1/4 cup Sour cream/Plain Greek yogurt optional
- 1/4 cup Cheddar cheese shredded, optional
- 2 limes cut into wedges
- 1/4 cup cilantro leaves
- 1-2 jalapenos seeds removed; optional
Instructions
- Heat avocado oil in a large pot on medium heat. Add red onion and garlic, sweat down for 3-4 minutes. Add jalapeno, if using.
- Add black beans, canned tomatoes, canned green chiles, vegetable broth, and all spices. Mix well and bring to a boil.
- Reduce and simmer for 20-25 minutes, stirring occasionally. Add more salt or spices to taste, if needed.
- OPTIONAL: Use hand immersion blender to partially blend soup for a creamier texture.
- Meanwhile, preheat oven to 400*F.
- Cut tortillas into small strips. Spray a baking sheet with avocado oil spray. Line up strips without touching. Spray the tortillas with avocado oils pray. Bake for 8-10 minutes, keeping an eye on them.
- Once golden brown, immediately toss tortilla strips in a bowl with salt, paprika, and garlic powder.
- Add tortilla strips and desired toppings to bottom of bowl and top with soup. Add additional toppings to the top of soup.