mexican soup w/ sweet potato

(1 RATING)
21 Pinches
Tracy, CA
Updated on Sep 5, 2010

Good, fairly quick soup with that Mexican flair.

prep time 10 Min
cook time 25 Min
method ---
yield 4 serving(s)

Ingredients

  • 2 teaspoons 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)

How To Make mexican soup w/ sweet potato

  • 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.

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