Mexican Soup W/ Sweet Potato Recipe

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Mexican Soup w/ Sweet Potato

Belynda Shreckengost

By
@MsBee

Good, fairly quick soup with that Mexican flair.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Ingredients

2 tsp
oil, veg., or olive
1
small onion, chopped
1
large sweet potato (12 oz.), peeled and cout into 1/2 in. pieces
2
14 1/2 oz each chicken broth
1/2
tsp. ground cumin, or a little more if you like the stronger cumin taste
1
11 oz. can corn niblets, drained
1
cup ild or medium salsa of your choice
1
8 oz. can tomato sauce
1
15 oz. can black beans, drained and rinsed
garnish with sour cream and fresh chopped cilantro(optional)

Directions Step-By-Step

1
1) 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.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy