Hello from maternity leave! I’m excited to share a guest post from Megan Roosevelt of Healthy Grocery Girl. Her sweet potato tortilla soup is simple, nourishing, and delicious — perfect for a new mama like me. I’m sure Maxx will be making this during my postpartum rest period. For more recipes, keep returning to the blog and follow me on Instagram @sweetpotatosoul for food photos and new-mom life updates.
Hi Sweet Potato Souls! It’s a joy to share a recipe on my friend Jenné’s blog. Jenné and I connected through YouTube and have collaborated on videos — she’s warm, thoughtful, and her recipes are reliably delicious.
While Jenné settles into life as a new mother, I’m happy to offer a little blog break and share this recipe with you.
My name is Megan Roosevelt. I’m a Registered Dietitian Nutritionist and founder of HealthyGroceryGirl.com and the Healthy Grocery Girl YouTube channel. I focus on food, family, and wellness, and I’d love to connect with you on Instagram @HealthyGroceryGirl.
I love making soup — it’s perfect for meal prep, a smart way to use vegetables and herbs that need to be used, and it’s deeply comforting. This Sweet Potato Tortilla Soup is loaded with protein, fiber, wholesome carbohydrates, and bold flavors. I hope you enjoy it!
If you make the recipe and share it on social, please tag @SweetPotatoSoul and @HealthyGroceryGirl so we can see and like your photos. Jenné, thank you for letting me share this recipe — congratulations on becoming a mama!
Sweet Potato Tortilla Soup
Ingredients
- 1 large, wide sweet potato
- 2 tablespoons coconut oil
- ½ cup onion, diced
- ½ red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 4-ounce can Hatch green chiles, diced
- 4 cups vegetable broth
- ¼ cup fresh cilantro, chopped
- 4 soft corn tortillas (6-inch), cut into ½-inch strips
- 3 Roma tomatoes, diced
- 1 can black beans, drained & rinsed
- ½ cup full-fat canned coconut milk
- 1 lime, juiced
Instructions
Sweet Potato Chips
- Choose the widest part of the sweet potato and slice thin rounds (a mandoline works well). Use about half the sweet potato for chips and chop the rest into ½-inch cubes. Brush the thin rounds lightly with oil and bake at 400°F (205°C) for about 10 minutes, flipping twice and watching carefully so they don’t burn. Once they begin to brown, turn off the oven and leave the door slightly ajar so they crisp as they cool. You can also dry half the sliced corn tortillas in the oven at this time to make toasted strips.
The Soup
- In a large soup pot over medium-low heat, add the coconut oil, diced onion, and red bell pepper. Sauté, stirring often, until the onion becomes translucent.
- Add the minced garlic, ground cumin, diced green chiles, vegetable broth, cubed sweet potatoes, the remaining sliced corn tortillas, and 2 tablespoons of chopped cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the diced tomatoes, black beans, coconut milk, and lime juice. Cover and simmer for another 10 minutes to meld the flavors.
- Serve the soup topped with avocado, fresh cilantro, toasted tortilla strips, and sweet potato chips.
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