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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 tablespoon vegetable oil |
2 cloves garlic, finely chopped |
1 (15 3/4 ounce) can sweet potatoes, drained |
1 (11 ounce) jar thick & chunky salsa (mild, medium or hot) |
1/3 cup finely chopped tortilla chips |
1 (15 1/2 ounce) can dark kidney beans, drained and rinsed |
1 (15 1/4 ounce) can corn, drained |
1 teaspoon oregano |
3 tablespoons chopped fresh cilantro or 3 tablespoons parsley |
2 teaspoons lime juice |
Directions:
1. In a large pot, heat oil over medium-high heat.
2. Add garlic and stir until lightly browned, about 30 seconds.
3. Remove pan from heat and add sweet potatoes.
4. Mash them to a puree with a potato masher.
5. Add chicken broth, salsa and tortilla chips.
6. Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
7. Add beans, corn and oregano and cook until heated through.
8. Stir in cilantro or parsley and lime juice and serve.
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