Southwestern Salsa Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.