Can you believe it is the middle of winter and I have not made any soups yet? Sooooo embarassing! I don’t make soup that often since my son and husband would rather have something a little more substantial but since we all love Mexican food, I thought I’d give this soup a whirl (pardon the pun)! This soup is creamy, lush, and velvety with the tiniest bit of heat from the ancho chili. But you could totally leave that out and add in some spices instead. The magical creaminess comes from garbanzo beans that get blended in a food processor or blender along with a bunch of vegetables. The only real work in this recipe is roasting the sweet potato (but I’ve given you quicker options for boiling and microwaving too). Once that’s cooked, the recipe takes about 20 minutes start to finish. You could also get the soup blended and throw into the slow cooker until dinner time. That would be awesome too! This also freezes well, so if you do have any leftovers, you can just pop it in a ziploc baggie and thaw in the fridge the day before you want to use it. Also, feel free to add some precooked quinoa in here too. That would be delicious and add a hit of superfood goodness! Anyway, I hope you enjoy my take on Mexican Tortilla soup. I serve mine with tortilla chips, cheddar cheese, avocado, pumpkin seeds and a little Lime Creme, which is just a fancy word for lime, greek yogurt, and garlic blended together.
Serves 6-8 People
1 large sweet potato roasted (about 1 cup) and skin removed
1 can 28oz. tomatoes
1 ancho chili soaked in boiling water for 5 minutes until softened (or sub 1/4 t ancho chili powder, 1/4 t chili powder, or 1/4 t cayenne powder- add more to taste if you like spicier)
1 garlic clove
1 yellow pepper roughly chopped
3/4 cup garbanzo beans
1 carrot (peeled and roughly chopped)
1/2 small onion roughly chopped
1 cup vegetable broth (or more if you prefer a thinner soup)
1 t salt
First begin by roasting the sweet potato at 400F for 45-50 minutes. You could also peel, chop into cubes and boil until soft or cook in the microwave until soft. While that is cooking boil 2 cups of water. Place 1 dried ancho chili in a bowl covering with the boiling water for 5 minutes or until soft. Cut open and remove seeds.
Once the sweet potato is done cooking, remove skin and add the sweet potato and the rest of the ingredients in a food processor or blender and blend until smooth.
Then pour mixture into a large pot and cook over medium heat for 20 minutes, stirring occasionally. You may also pour the mixture in a slow cooker and set on low for 4-5 hours.
Serve with chips, cheese, avocado, sour cream (or lime creme recipe below), or pumpkin seeds.
1/3 cup of greek yogurt
Juice of one lime
1 t lime zest
1 garlic clove crushed, grated or chopped
Blend all ingredients together until well combined.