Enjoy the tasty combination of vegetables in this soup, or add chicken for a non-vegetarian version.
Nourishing sweet potato and kale make up the bulk of this perfectly spiced tortilla soup.
Serve with your favorite toppings like radishes, avocado, and cilantro.
Photo: Alison Miksch
1(28-oz.)
can whole peeled tomatoes, undrained
1large sweet potato (about 1 lb., 6 oz.
Heat 2 tablespoons of the oil in a large pot over medium-high.
Add sweet potato, broth, and water, and bring to a boil.
Stack tortillas, and cut into 12-inch strips; place in a single layer on a rimmed baking sheet.
Bake in preheated oven on top rack until golden brown, 12 to 15 minutes, tossing halfway through.
Stir kale into soup, and cook, covered, until wilted, 3 to 5 minutes.
Season with remaining 14 teaspoon salt and several grinds black pepper.
Serve with lime wedges, and top with remaining tortilla strips.
Chef’s Notes
Stock your pantry with the ingredients you need for easy,better-for-youmeals.
2,000 calories a day is used for general nutrition advice.
