Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 cups sweet potato, peeled and cut into 1/2-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups shredded rotisserie chicken
  • 3 corn tortillas, torn into quarters
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp lime juice, freshly squeezed
  • 1/2 tsp salt
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup cotija cheese, crumbled
  • 1 avocado, diced
  • tortilla strips

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and jalapeño, stirring until the onion becomes translucent and the jalapeño is fragrant.
  2. Stir in the garlic, cumin, and smoked paprika for 60 seconds until the spices bloom.
  3. Stir in the tomato paste and cook for 2 minutes to remove the raw metallic taste.
  4. Add the cubed sweet potatoes, fire-roasted tomatoes, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes until sweet potatoes are fork-tender.
  5. Stir in the torn corn tortillas and let them soften for 2 minutes.
  6. Use an immersion blender to partially blend the soup, incorporating the tortillas to create a velvety, thick texture.
  7. Stir in the shredded rotisserie chicken, black beans, and lime juice, heating through for 2-3 minutes.
  8. Serve hot, topped with fresh cilantro, crumbled cotija cheese, diced avocado, and tortilla strips.