Sweet Potato Tortilla Soup
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  • 1 large (wide) sweet potato
  • 12 tablespoons coconut oil
  • 1½ cup onion, diced
  • 1½ red bell pepper, diced
  • 13 garlic cloves, minced
  • 11 teaspoon ground cumin
  • 11 (4 ounce) can hatch green chiles, diced
  • 14 cups vegetable broth
  • 1¼ cup fresh cilantro, chopped
  • 14 6- inch-diameter soft corn tortillas, cut into ½-inch-wide strips
  • 13 roma tomatoes, diced
  • 11 can black beans, drained & rinsed
  • 1½ cup full fat canned coconut milk
  • 11 lime, juicedFirst let’s make some sweet potato chips! I like to use the widest sweet potato I can find because this helps to make bigger chips. Using only the widest part of the sweet potato, slice thin even rounds. I like to do this on a mandolin slicer. Use about ½ of the sweet potato for chips; chop the remaining sweet potato into cubes about ½ inch in size. Lightly brush the thin rounds with oil and bake in the oven at 400 degrees Fahrenheit for around 10 minutes, flipping twice and watching carefully so they do not burn. Once they have started to brown, turn the oven off and leave the door cracked open, this will help them crisp up as they dry out. This is also a good time to throw in half of the sliced corn tortilla shells, to also dry and crisp up.
  • 1 And now to the soup, in a large soup pot over medium-low heat add the coconut oil, diced onion and red bell pepper; saute, stirring often until onion starts to turn translucent.
  • 1 Add the minced garlic, cumin, green chiles, vegetable broth, cubed sweet potatoes, remaining sliced corn tortillas and 2 tablespoons of chopped cilantro. Bring soup to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
  • 1 Finally add the diced tomatoes, black beans, coconut milk and lime juice. Cover and simmer for another 10 minutes.
  • 1 Serve soup topped with avocado, fresh cilantro, toasted tortilla strips and sweet potato chips.



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