From: Papa, original source unknown
I made this soup with my grandpa the first time. He raved about it, but I thought it was going to be strange. Sweet potatoes and salsa? Eh… but I added some cheese and some crushed tortilla chips, and it was actually very tasty and satisfying! My aunt was also skeptical of the combination at first, but she too was converted. I’d imagine it would be the perfect sort of thick, filling soup to have on a cozy autumn evening.
- 1 tsp. butter or oil
- 1 small onion, chopped
- 1 large sweet potato or yam (I’ve used yams both times I’ve made it)
- 4 cups chicken broth (or veggie broth to make the recipe vegetarian)
- 1/2 tsp. ground cumin
- 1 can corn niblets, drained
- 1 cup salsa–mild, medium, or hot is up to you
- 1 can tomato sauce
- 1 can black beans, rinsed and drained
- tortilla chips
Optional: Cheese, sour cream, and cilantro for garnish
1) Heat oil in a large pot. Add onion and saute over medium heat until softened and translucent.
2) Chop the sweet potato or yam into 1/2 in. cubes. Add it with the broth and cumin to your pot. Bring to a boil, then cover and reduce heat and allow to simmer for 15 minutes or until the sweet potato is tender. With immersion blender, process soup until smooth. (If using a countertop blender, cool sweet potato mixture 10 minutes, then blend in 2 batches.)
3) Stir in corn, salsa, tomato sauce, and black beans. Simmer, covered, for 5-10 minutes to blend flavors. Garnish if desired, and serve with crunched tortilla chips sprinkled on top.
My tip: Make sure you wear an apron and keep the pot covered when you can. Sweet potatoes have a habit of spitting at you! Don’t spit back to get even, either.