Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (diced)
  • 1 red bell pepper (diced)
  • 2 jalapeño peppers (seeded and diced (leave seeds in if you want it spicy))
  • 2 cloves garlic (minced)
  • 1 large sweet potato (peeled and diced into 1/2" cubes (about 3 cups))
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 6 cups vegetable stock (or chicken, if you aren't vegetarian)
  • 15 oz. canned fire roasted diced tomatoes
  • 1/4 cup  masa ((corn flour) diluted in 1/4 cup water)
  • 3 cups cooked black beans (or two 15 oz. cans, rinsed and drained)
  • 1 1/2 cups frozen corn
  • 1/2 cup fresh cilantro (chopped)
  • juice of one lime
  • kosher salt and black pepper (to taste)
  • sliced avocado, fresh cilantro, tortilla chips, and lime wedges

Instruction

  • Heat olive oil (2 tablespoons) in a large pot over medium-high heat.
  • Add onion, red bell pepper, and jalapeños. Sauté until soft and starting to brown (about 5 minutes)
  • Add garlic, smoked paprika (1 teaspoon), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), and oregano (1 teaspoon). Stir to coat and cook for 30 seconds, or until very fragrant.
  • Add sweet potatoes and stir to coat.
  • Add vegetables stock (6 cups), canned tomatoes, and salt and pepper to taste. Bring to a boil.
  • Stir in the masa (1/4 cup) diluted in water (1/4 cup).
  • Turn heat to low and cover and simmer for 15-20 minutes, or until sweet potatoes are fork-tender.
  • Add drained and rinsed beans, corn (1/5 cups), cilantro (1/2 cup), and lime juice. Continue cooking for approximately 5 minutes, allowing the beans to warm and for the soup to continue thickening.
  • Serve topped with fixings, if desired.