Sweet Potato Tortilla Soup

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Sweet Potato Tortilla Soup || Camille Styles

Ingredients ////
3 whole allspice
1/2 teaspoon whole cumin seeds
1/4 teaspoon black peppercorns
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled
1 chipotle chile in adobo, plus 1 tablespoon of adobo sauce
1 quart high-quality low sodium chicken broth (mine ended up more like a stew than a soup -- still delicious, but I'd maybe double this)
kosher salt
1 1/2 cups cooked chicken, cut into 1/2″ pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
6 corn tortillas
extra-virgin olive oil
1 can black beans, rinsed and drained
1 cup corn kernels (thawed if frozen)
2 ripe avocados, peeled, deseeded and cut into 1/2″ dice
2 limes, cut into wedges
1/2 cup finely chopped cilantro
1/2 cup shredded cheddar

Instructions ////

In a small, dry skillet (not nonstick), toast allspice, cumin and peppercorns over medium heat, shaking occasionally, until fragrant (mine took about 3 minutes.)

Add the toasted spices to a blender with onion, garlic, chipotles, adobo, 2 teaspoons salt and 1 cup chicken broth. Blend on high power until completely smooth.

In a large pot, combine the purée, the rest of the broth and the diced sweet potato. Bring to a simmer, then cover and let simmer for 45 minutes until the sweet potato is tender.

Preheat the oven to 400. Slice the tortillas into strips, then spread out on a foil-lined baking sheet. Toss with the tiniest bit of olive oil and a generous sprinkle of salt. Bake for 15 minutes, tossing occasionally, until golden brown and crispy. Set aside.

Add chicken, black beans and corn to the pot, and let simmer for a couple minutes just to heat through. Check for seasoning and add more salt if necessary.

Divide soup among bowls, and top with sliced avocado, lime wedges, chopped cilantro, diced avocado, a sprinkle of shredded cheddar and tortilla strips.

Black Bean Cakes with Corn Salsa and Avocado Cream

Menu:
Black Bean Cakes with Corn Salsa and Avocado Cream || Baked Bree