Hello from maternity leave! I’m thrilled to share this guest post from Megan Roosevelt of Healthy Grocery Girl. This sweet potato tortilla soup is simple, nourishing, and full of flavor—perfect for a new mama like me. I’m already planning to have Maxx make it during my postpartum chill period 😉 For more recipes, keep checking the blog and follow me on Instagram @sweetpotatosoul for food and new-mom life updates ✌️
Hi Sweet Potato Souls! I’m so happy to share a recipe here on my dear friend Jenné’s blog. Jenné and I met through YouTube and collaborated on videos for our channels. She’s incredibly kind and her recipes are always delicious.
While Jenné enjoys time with her new baby, I’m honored to give her a little blog break and share this recipe with you.
A little about me: I’m Megan Roosevelt, a Registered Dietitian Nutritionist and founder of HealthyGroceryGirl.com and the Healthy Grocery Girl YouTube channel. I’d love to connect—say hello on Instagram @HealthyGroceryGirl!
I adore making soup: it’s perfect for meal prep, a great way to use up vegetables and herbs, and it’s comforting. This Sweet Potato Tortilla Soup delivers protein, fiber, energizing carbs, and bright flavors. I hope you love it!
If you make this recipe, please tag @SweetPotatoSoul and @HealthyGroceryGirl so we can see your photos!
Jenné, thank you for letting me share here—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 6- inch-diameter soft corn tortillas, cut into 1/2-inch-wide 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
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Start by making sweet potato chips. Choose the widest sweet potato you can find and slice thin, even rounds—using a mandolin helps. Use about half of the sweet potato for chips and cut the rest into 1/2-inch cubes for the soup. Lightly brush the rounds with oil and bake at 400°F (204°C) for about 10 minutes, flipping twice and watching closely so they don’t burn. When they begin to brown, turn the oven off and leave the door slightly open so they dry and crisp. You can also add half of the sliced corn tortillas to the oven to crisp them.
The Soup
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In a large soup pot over medium-low heat, warm the coconut oil. Add the diced onion and red bell pepper and sauté, stirring often, until the onion becomes translucent.
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Stir in the minced garlic, ground cumin, diced hatch 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.
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Add the diced tomatoes, black beans, coconut milk, and lime juice. Cover and simmer another 10 minutes, until the sweet potatoes are tender and flavors have melded.
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Serve the soup topped with avocado, extra fresh cilantro, toasted tortilla strips, and the crisped sweet potato chips for texture and contrast.
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