Chipotle Sweet Potato Tortilla Soup
This Chipotle Sweet Potato Soup is vegan and gluten-free, healthy and delicious! A great soup to warm up with during the winter months and equally delicious served cold.
Ingredients
- 6 corn tortillas
- 16 ounces sweet potatoes 2 large or 3 small
- 8 ounces roasted peppers
- 12 ounce can of tomatoes
- 1 onion diced
- 3 to 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 tablespoon chipotle paste
- 1 cup corn kernels
- 1 tablespoon lemon juice
- ¼ cup fresh cilantro chopped
Instructions
- Pour the can of tomatoes into a heavy-bottomed pan. Chop the sweet potatoes, onion, garlic, and roasted peppers and add them to the pan.
- Add cumin, oregano, and 4 cups of water. Stir and heat on the stove until it comes to a boil. Reduce the heat and simmer for about 30 minutes, until the vegetables are tender.
- Remove from the heat and add chipotle paste OR one whole chipotle in adobo sauce.
- Puree with an immersion blender or on a blender or food processor in batches, until the soup is smooth.
- Add the corn and lemon juice and stir. Taste and then season with salt and pepper as desired.
- Cut the corn tortillas into strips and lay them out on a sheet pan in a single layer. Bake in the oven for about 18 minutes or an air fryer for 10 minutes at 350 degrees F until crispy.
- Serve the soup with tortilla strips and fresh cilantro on top.
Video
Nutrition
Calories: 162kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 668mgPotassium: 441mgFiber: 5gSugar: 5gVitamin A: 10984IUVitamin C: 23mgCalcium: 71mgIron: 2mg
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