fine dining experience

Sweet Potato and Kale Tortilla Soup

Enjoy the tasty combination of vegetables in this soup, or add chicken for a non-vegetarian version.

Ingredients

  • 3 tablespoons olive oil, divided

  • 1 small yellow onion, chopped (about 1 cup)

  • ¾ teaspoon fine sea salt

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 2 large garlic cloves, chopped (about 1½ Tbsp.)

  • 1 (28-oz.) can whole peeled tomatoes, undrained

  • 1 large sweet potato (about 1 lb., 6 oz.), peeled and cut into 1-inch pieces (about 4½ cups)

  • 4 cups vegetable broth

  • 2 cups water

  • 6 (6-inch) corn tortillas

  • 1 small bunch kale (about 5 oz.), ribs removed and leaves torn into bite-size pieces (about 2 packed cups)

  • 2 cooked and shredded chicken (from 1 [3-lb.] rotisserie chicken) (optional)

  • Freshly ground black pepper

  • Lime wedges, for serving

Directions

  1. Preheat oven to 400 F with an oven rack in upper position.

  2. Heat 2 tablespoons of the oil in a large pot over medium-high. Add onion, and season with ¼ teaspoon of the salt; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder, cumin, coriander, and garlic, and cook, stirring often, until fragrant, about 1 minute. Add tomatoes with juices, and cook, stirring often and breaking up with a spoon, until slightly reduced, 2 to 4 minutes.

  3. Add sweet potato, broth, and water, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until potatoes are fork tender, 12 to 15 minutes.

  4. Meanwhile, brush remaining 1 tablespoon oil on both sides of tortillas; season with ¼ teaspoon of the salt. Stack tortillas, and cut into ½-inch strips; place in a single layer on a rimmed baking sheet. Bake in preheated oven on top rack until golden brown, 12 to 15 minutes, tossing halfway through.

  5. Stir kale into soup, and cook, covered, until wilted, 3 to 5 minutes. Stir 2 handfuls of tortilla strips into soup, and, if desired, chicken; cook until soup is heated through, about 2 minutes. Season with remaining ¼ teaspoon salt and several grinds black pepper. Serve with lime we