Name: Sweet Potato Tortilla Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 large sweet potato (wide); 0.5 tbsp coconut oil; 1.5 tbsp coconut oil; 0.5 cup onion (diced); 0.5 null red bell pepper (diced); 3 cloves garlic (minced); 1 tsp ground cumin; 1 can hatch green chiles (4 ounce, diced); 4 cups vegetable broth; 0.25 cup fresh cilantro (chopped); 4 inch soft corn tortillas (6-diameter, cut into 0.5-inch-wide strips); 3 null roma tomatoes (diced); 1 can black beans (drained & rinsed); 0.5 cup coconut milk (full fat canned); 1 null lime (juiced); null null avocado; null null fresh cilantro; null null toasted tortilla strips; null null sweet potato chips

Instructions

Show units in method

1

Slice sweet potato (1 large) into thin rounds (use 0.5 of the [sweet potato] for chips, chop the rest into 0.5 inch cubes). Lightly brush [sweet potato] rounds with coconut oil (0.5 tbsp) and bake in the oven at 400°F (200°C) for minutes (10), flipping twice. Turn off oven, crack door open. Add 0.5 of the corn tortillas (4 soft) strips to crisp alongside.
2

In a large soup pot, heat coconut oil (1.5 tbsp) over medium-low heat. Sauté diced onion (0.5 cup) and bell pepper (0.5 red) until [onion] is translucent.
3

Add minced garlic (3 cloves), ground cumin (1 tsp), hatch green chiles (1 can), vegetable broth (4 cups), [cubed sweet potatoes], remaining [soft corn tortillas] strips, and chopped fresh cilantro (0.25 cup). Bring to a boil, then reduce heat to low, cover, and simmer for minutes (15).
4

Stir in roma tomatoes (3 diced), black beans (1 can), full fat canned coconut milk (0.5 cup), and lime (1 juiced). Cover and simmer for another minutes (10).
5

Serve [soup] topped with [avocado], [fresh cilantro], [toasted tortilla strips] and [sweet potato chips].