Southwestern Sweet Potato Tortilla Soup

Don’t be put off by a long list of ingredients. This soup is easy to prepare with deli barbecued pork and bottled sauces. Barbecued chicken or turkey may be substituted for pork.

6 (six-inch) flour tortillas
vegetable oil cooking spray
2 tablespoons olive oil
1 medium onion, chopped
1/2 cup small diced green pepper
1 tablespoon minced seeded jalapeño pepper
1 tablespoon minced garlic
1 teaspoon chili powder
1/2 teaspoon cumin
3 cups chicken broth
2 cups diced, peeled North Carolina sweet potato
1 pound diced barbecued pork
2 cups frozen corn kernels
1 (15-ounce) can diced tomatoes
1 cup tomato sauce (1 8-ounce can)
1/2 cup mild salsa
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup cilantro, chopped
ripe avocado

Preheat oven to 375 degrees F.

Coat one side of each tortilla with cooking spray and divide into 2 stacks of 3. With a sharp knife, cut tortillas into 1/4-inch wide strips. Spread loosely on ungreased baking sheet.

Bake about 10 minutes until crisp and lightly browned. Stir well after 5 minutes.

In a large soup pot, heat oil and cook onions, peppers, garlic, chili powder and cumin over medium heat for 5 minutes.

Add chicken broth and sweet potatoes and bring to a low simmer. Cook about 10 minutes.

Stir in pork, corn, tomatoes, tomato sauce, salsa, salt and pepper. Cover and simmer another 15 minutes. Stir in cilantro and adjust seasoning to taste.

Just before serving, peel avocado and dice. To serve: Ladle soup into large bowls, top with diced avocado and garnish with tortilla strips.

Servings: 6
Source: North Carolina SweetPotato Commission