mexican soup w/ sweet potato
(1 rating)
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Good, fairly quick soup with that Mexican flair.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For mexican soup w/ sweet potato
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2 tspoil, veg., or olive
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1small onion, chopped
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1large sweet potato (12 oz.), peeled and cout into 1/2 in. pieces
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214 1/2 oz each chicken broth
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1/2tsp. ground cumin, or a little more if you like the stronger cumin taste
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111 oz. can corn niblets, drained
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1cup ild or medium salsa of your choice
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18 oz. can tomato sauce
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115 oz. can black beans, drained and rinsed
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garnish with sour cream and fresh chopped cilantro(optional)
How To Make mexican soup w/ sweet potato
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11) Heat oil in a 4 qt. saucepan over medium heat. Saute onion for 3 minutes or until softened and translucent. 177 cal.,6g pro.,32g carb., 5g fiber., 3g fat, 0g sat fat,0mg chol., 974mg sod 2) Add sweet potato, chicken broth and cumin; cover and reduce heat. Simmer 15 minutes or until sweet potato is tender. Whith immersion blender,(or as I call mine.. the Boat Motor)..process soup until smooth. *If using a countertop blender, cool sweet potato mixture 10 minutes, then blend in 2 batches. 3) Stir in corn, salsa, tomato sauce and black beans. Simmer covered for 5 minutes to blend flavors. Serve with sour cream and cilantro, if going to use.
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