Sweet Potato Tortilla Soup

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” Ann Wigmore

It’s no secret that we are partial to plant-based meals that make us feel great. Since the warm spring weather seems to be taking its sweet time getting here, we figured we would give you one more warm and hearty belly filler you can add to your menus for the week.

This sweet potato soup is one of those recipes we made once and decided to double the next time around. It was that good. The recipe below is for a regular portion, so if you end up liking it just double up the ingredients the next time around.

If you want to skip baking your own tortilla strips, you can find some great pre-cut & bakes strips in the salad toppings section of the grocery store. Enjoy!


  • 6 corn tortillas, cut into ¼-inch strips
  • 1 medium sweet potato (about 12 oz), cut into ½-inch dice
  • 9 oz jarred roasted red bell peppers, cored, seeded, and cut into ½-inch dice
  • 2 Roma tomatoes or 1 large tomato (about 8 oz), roughly chopped
  • 4 oz button mushrooms, trimmed and cut into ¾ inch dice (about 1 cup)
  • 1 small yellow onion, cut into ¾-inch dice (about 1 cup)
  • 4 medium garlic cloves, minced (about 2 tsp)
  • 1 tsp ground cumin
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 dried chipotle chile (about 2 oz)
  • 1 cup fresh or frozen corn kernels (from about 1 large cob)
  • ½ Tbsp fresh lemon juice
  • Sea salt
  • 2 scallions, cored, seeded, and cut into ½-inch dice thinly sliced (white and green parts, about ½ cup)
  • ¼ cup finely chopped fresh cilantro


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Spread tortilla strips on the baking sheet and bake until crispy and golden brown, 20 to 25 minutes, shaking the pan from time to time so the tortillas brown evenly.
  • Meanwhile, place the sweet potato, bell peppers, tomatoes, mushrooms, onion, garlic, cumin, oregano, chile and 4 cups water in a large soup pot or Dutch oven and bring to a boil over high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Turn off the heat.
  • Remove and discard the chile and let the soup cool slightly. (If you put hot food in a blender, the heat will expand when you run the machine and the soup will explode out of the blender.)
  • Transfer the soup to a blender or food processor and blend until smooth. Pour the soup back into the pot. Add the corn, lemon juice, and salt to taste. Bring the soup to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer for 5 minutes, to meld the flavors.
  • To serve, ladle the soup into individual bowls and garnish with the scallions, cilantro, and tortilla strips.

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