Roasted Sweet Potato Tortilla Soup

Soup is for all times and for all seasons. The sweet potato, firm outside and tender inside, living up to its name by lending a sweet, filling touch to the proceedings. Slightly spicy poblano and sweet corn are obvious clarion calls for sunshine… but the sour cream, guacamole, and tortillas on top? Our bowl is already clean: nothing better in any season than soup. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4” along its length and cut that section into 1/2” dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.

Ingredients

  • 18 oz Sweet Potato

  • 1 Poblano Pepper

  • 2 oz Pico de Gallo Guacamole

  • 1 oz Tortilla Strips

  • 2 tsp Mirepoix Broth Concentrate

  • 5 oz Corn Kernels

  • 1 Lime

  • 1 Shallot

  • 1 oz Sour Cream

  • 1 Tbsp Taco Seasoning

Directions

  • ~~~ Roast the Sweet Potatoes ~~~

  • Peel sweet potato and cut into 1/2” dice.

  • Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

  • Roast in hot oven until tender, 18-20 minutes.

  • While sweet potatoes roast, continue recipe.

  • ~~~ Prepare the Ingredients ~~~

  • Halve lime. Cut one half into wedges and juice the other half.

  • Peel and mince shallot.

  • Stem poblano pepper, seed, and cut into 1/2” dice.

  • ~~~ Make the Soup ~~~

  • Place a medium pot over medium heat and add 2 tsp. olive oil.

  • Add shallots and poblanos (to taste) to hot pot and stir occasionally until softened, 3-4 minutes.

  • Stir in taco seasoning and corn until aromatic, 30-45 seconds.

  • Add 2 cups water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.

  • Once simmering, stir occasionally until vegetables are tender, 3-4 minutes.

  • Stir in roasted sweet potatoes. Remove from burner.

  • While soup simmers, continue recipe.

  • ~~~ Make Avocado Crema and Finish Dish ~~~

  • In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice. Set aside.

  • Plate dish as pictured on front of card, topping soup with tortilla strips and avocado crema. Squeeze lime wedges over to taste.