Mexican soup


  • Sweet potato - 2 medium
  • Medium onion - 1
  • Garlic - 2 pods
  • Cooked black beans - 1 cup
  • Corn niblets - 1 cup
  • Medium salsa - 1 cup
  • Tomato sauce - 1/2 cup
  • Veggie or chicken broth - 3 cups(optional)
  • Cumin powder - 1/2 tspn
  • Olive oil - 2 tspns
  • Coriander leaves & sour cream for serving

health tip

Sweet potato is an excellent source of Vitamin A & C. It is a rich antioxidant food as well. Black beans are rich in protein & is a good source of Iron. Tomato sauce & salsa are good source of Vitamin C.

Mexican Soup


I had sweet potato laying around in my kitchen for few days. I was not interested in baking it like I do all the time. So I was not sure what to do with it. Luckily woman's day magazine came to the rescue with a Mexican soup recipe that made use of sweet potato. It did not take a lot of time to make the soup since I had all the required ingredients in the freezer. I am a big fan of Mexican soup especially "Qudoba's" tortilla soup. This soup is different from the one served in Qudoba but it did have the Mexican flavor because of the added salsa & black beans. It was kind of heavy & did not need any thickener as required with other soups.

  1. Wash, peel & dice the sweet potato into 1/2 inch cubes. Dice the onion & garlic.
  2. Heat the oil(Olive oil is preferable but any oil of your choice is fine). Saute the onion & garlic. When they turn soft, add the sweet potatoes, cumin powder & broth (or water). Simmer till the sweet potatoes become tender.
  3. Blend it with a immersion blender. If using a regular blender let it cool & then blend it into fine paste.
  4. Transfer the mixture back into the pot & add tomato sauce, salsa, black beans, corn niblets & salt. Let it simmer for 10 minutes. Serve it with chopped coriander leaves, tortilla chips & sour cream. This recipe yields 4-5 bowls.

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