1 and 1/2 cupsfrozen corn(or use fresh if available)
28ozdiced or crushed fire-roasted tomatoes(I used two 14-oz. cans)
2 and 1/4 cupsvegetable broth
1 and 1/2 cupscooked black beans(I used one can)
juice of 1/2 of a lime
optional garnishes: tortilla chips; chopped raw red onion; fresh cilantro; avocado
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sprinkle with salt. Cook for about 5 minutes, or until the onion is softened and translucent, stirring occasionally to prevent the garlic from burning.
Add the sweet potato, red bell pepper, jalapeno, corn and hickory smoke balsamic and saute for 2-3 minutes
Add the black pepper, cumin, chili powder, cayenne pepper, and ground coriander, stir, and cook for about 1 minute, until fragrant.
Add tomatoes, and vegetable broth, and stir. Bring to a boil, then reduce to medium heat. Simmer the soup, covered, for about 20 minutes, or until the sweet potato is cooked through.
Uncover the soup, stir in the black beans, and simmer for 2 minutes more.
Remove from heat and add the lime juice, cilantro and a dash of your favorite Nuvo Extra Virgin Olive Oil.
Season to taste with additional salt, pepper, lime juice, and cayenne pepper.
When making tortilla chips - instead of just olive oil – use Nuvo Spicy Serrano Pepper Olive oIl to make spicy tortilla chips.
Serve hot, topped with garnishes of choice.
This recipe makes a fairly chunky soup. Add more broth after simmering the sweet potatoes if you want a thinner soup.
To make this sweet potato tortilla soup grain-free, omit the frozen corn, substituting with additional black beans if desired.