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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Sweet Potato Salsa Soup Recipe

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This recipe for Sweet Potato Salsa Soup is from The Kitchen Is Always Open, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T veg. oil
4 cloves of garlic, finely chopped
2 15.75 oz. cans of sweet potatoes, drained
2 14 1/2 cans chicken broth (low sodium is the best)
2 11 oz. jars of salsa
2/3 c tortilla chips, crumbled
2 15 1/2 oz. cans dark kidney beans, black beans or white beans, drained
2 15 oz. cans corn, or use frozen
2 t. oregano
1 T dried parsley
1 T fresh lime juice
2 t pepper
salt to taste
Directions:
Directions:
In a large pot heat oil over med heat. Add garlic and stir until lightly browned, about 30 seconds. Remove pan from heat and add potatoes. Mash to a puree . Add chicken broth, salsa and chips. Return to heat and bring to a simmer, cooking until chips have dissolved and the soup has thickened, about 2-3 minutes. Add beans, corn, parsley, oregano and pepper and cook until heated through. Stir in lime juice and salt to taste.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This is hearty and guaranteed to please!!

 

 

 

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