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Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:6Yield:10 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:6Yield:10 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupcanola oil4corn tortillas, halved and thinly sliced¾teaspoonsalt, divided1largepoblano pepper, seeded and chopped1mediumonion, chopped2tablespoonschili powder1(32 ounce) cartonlow-sodium chicken broth or vegetable broth (4 cups)1 ½poundssweet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces (4 3/4 cups)1(14 ounce) canno-salt-added petite-diced tomatoes1(15 ounce) canlow-sodium black beans, rinsed3tablespoonslime juice (from 1 lime)3mediumradishes, halved and thinly sliced¼cupunsalted roasted pepitas (hulled pumpkin seeds)½cupcrumbled queso fresco (3 oz.; see Tip)1mediumavocado, chopped
Cook Mode(Keep screen awake)
Ingredients
¼cupcanola oil
4corn tortillas, halved and thinly sliced
¾teaspoonsalt, divided
1largepoblano pepper, seeded and chopped
1mediumonion, chopped
2tablespoonschili powder
1(32 ounce) cartonlow-sodium chicken broth or vegetable broth (4 cups)
1 ½poundssweet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces (4 3/4 cups)
1(14 ounce) canno-salt-added petite-diced tomatoes
1(15 ounce) canlow-sodium black beans, rinsed
3tablespoonslime juice (from 1 lime)
3mediumradishes, halved and thinly sliced
¼cupunsalted roasted pepitas (hulled pumpkin seeds)
½cupcrumbled queso fresco (3 oz.; see Tip)
1mediumavocado, chopped
DirectionsHeat oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with 1/4 tsp. salt.Add poblano, onion, chili powder, and the remaining 1/2 teaspoon salt to the pot. Cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes have softened, about 20 minutes.Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and the tortilla strips.TipsTip: Look for queso fresco, a mild Mexican cheese, in the dairy section of your grocery store, or use feta cheese in its place.Originally appeared: Diabetic Living Magazine, Winter 2020
Directions
Heat oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with 1/4 tsp. salt.Add poblano, onion, chili powder, and the remaining 1/2 teaspoon salt to the pot. Cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes have softened, about 20 minutes.Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and the tortilla strips.TipsTip: Look for queso fresco, a mild Mexican cheese, in the dairy section of your grocery store, or use feta cheese in its place.
Heat oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with 1/4 tsp. salt.
Add poblano, onion, chili powder, and the remaining 1/2 teaspoon salt to the pot. Cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes have softened, about 20 minutes.
Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and the tortilla strips.
Tips
Tip: Look for queso fresco, a mild Mexican cheese, in the dairy section of your grocery store, or use feta cheese in its place.
Originally appeared: Diabetic Living Magazine, Winter 2020
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Nutrition Facts(per serving)412Calories22gFat45gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
