A fiesta in a bowl, this vegetarian Black Bean Tortilla Soup features a crazy flavorful broth with the irresistible combo of sweet potato and black beans!
First make your crispy tortilla strips. Cut tortillas in half horizontally, then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Working in 5 or so batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches of tortilla strips.
Next prep your veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.
Heat a large pot or dutch oven to medium-high heat with 2-3 tsp oil. Sauté onion and jalapeño until tender, adding garlic towards the end.
Add diced sweet potato, broth, crushed tomatoes, salsa, and spices and bring to a light boil. Once boiling, reduce heat to simmer and cook for 15-20 minutes, until the sweet potatoes are nice and tender. Add black beans at the end to prevent cracking and heat until warmed through.
Stir in half the tortilla strips, saving the rest for topping each bowl of soup. Add all your favorite toppings from the list in the notes below and enjoy!
Tasty Topping Options:
Nutrition Facts below are estimated for the soup and tortilla strips using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!
Recipe by Peas and Crayons - Vegetarian Black Bean Tortilla Soup https://peasandcrayons.com/2020/04/vegetarian-black-bean-tortilla-soup.html