Ingredients

The following ingredients have 6 Servings
  • 1 small onion
  • 2-3 cloves garlic
  • 1 jalapeño
  • 2 medium sweet potatoes
  • 2-3 tsp avocado oil (or olive oil)
  • 4 cups vegetable broth
  • 28 oz canned crushed tomatoes
  • 1/2 cup salsa
  • 15 oz canned black beans ((drained and rinsed))
  • 1 TBSP chili powder
  • 1/2 tsp cumin
  • 1/2 tsp ground cayenne pepper ((spicy))
  • sea salt (to taste)
  • 5-6 soft corn tortillas
  • avocado oil for frying (as needed)
  • sea salt (for seasoning)

Instruction

  • First make your crispy tortilla strips. Cut tortillas in half horizontally, then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Working in 5 or so batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches of tortilla strips.
  • Next prep your veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.
  • Heat a large pot or dutch oven to medium-high heat with 2-3 tsp oil. Sauté onion and jalapeño until tender, adding garlic towards the end.
  • Add diced sweet potato, broth, crushed tomatoes, salsa, and spices and bring to a light boil. Once boiling, reduce heat to simmer and cook for 15-20 minutes, until the sweet potatoes are nice and tender. Add black beans at the end to prevent cracking and heat until warmed through.
  • Stir in half the tortilla strips, saving the rest for topping each bowl of soup. Add all your favorite toppings from the list in the notes below and enjoy!