Serve up this flavorful soup with crispy tortillas and, if you prefer, a dollop of sour cream to add a little creaminess. For a vegan version, use vegetable stock in place of chicken stock and add an extra can of beans in place of the chicken.
SERVES: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion
- 2 cloves garlic, chopped
- 6 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- 1 lb. sweet potato, cubed
- 15 oz. canned corn, drained, or 2 cups, frozen
- 15 oz. canned black beans
- 2 cups cooked chicken, shredded
- 2 tablespoons fresh lime juice
- 1/2 cup cilantro
- 1 large avocado
- 1 large lime, wedges
Directions
1. In a large pot, warm the olive oil over medium-high heat, then add the onions. Stir until they start to sizzle, then reduce the heat to medium-low, and stir occasionally for about 10 minutes.
2. Add the garlic and stir for a minute, then add the stock, salt, chipotle powder and sweet potato. Cover the pot and bring to a boil over high heat, then reduce heat to medium, cover and simmer for about 10 minutes or until the sweet potato pieces are tender when pierced with a knife.
3. Add the canned corn, black beans, chicken and lime juice and return to a boil, then reduce to low and simmer for 5 minutes.
4. Serve in bowls, topped with fresh cilantro and avocado, with lime wedges on the side.
The soup keeps for four days, tightly covered, in the refrigerator.
Recipe Notes
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