Best 2 Sweet Potato And Salsa Soup Recipes

Calling all soup lovers! This sweet potato and salsa soup is a delightful symphony of flavors that will warm your heart and tantalize your taste buds. With its creamy texture, subtle sweetness from the roasted sweet potatoes, and a hint of spice from the salsa, this soup is the perfect comfort food for chilly days. It's a symphony of flavors that is sure to please everyone at the table.

The article features three variations of this delicious soup: a classic version, a black bean and corn version, and a vegan version. The classic version is a simple yet satisfying dish, made with roasted sweet potatoes, onion, garlic, vegetable broth, and salsa. The black bean and corn version adds a boost of protein and fiber, while the vegan version uses coconut milk instead of dairy for a creamy, plant-based soup.

No matter which variation you choose, you'll be in for a treat. The soup is easy to make and can be tailored to your own taste preferences. Like it spicy? Add some extra salsa or a pinch of cayenne pepper. Prefer a milder flavor? Use a mild salsa and omit the cayenne pepper. The possibilities are endless!

Let's cook with our recipes!

CHORIZO AND SWEET POTATO TACOS WITH AVOCADO SALSA

Chorizo and Sweet Potato Tacos with Avocado Salsa image

Stewed in chicken broth, spicy Mexican-style chorizo and sweet potatoes become a silky and hearty filling for warm corn tortillas. The tangy and bright avocado salsa balances the rich filling and brings a pop of color to this delicious weeknight meal.

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
12 ounces fresh chorizo
1 sweet potato (10 to 12 ounces), peeled and cut into ½-inch dice
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 large ripe but firm avocado, peeled, pitted and cut into ¼-inch dice
1/4 large white onion, finely chopped
1 to 2 serrano or jalapeños, stemmed, seeded and minced
2 tablespoons fresh lime juice
1/2 cup lightly packed cilantro, finely chopped
Warm corn tortillas, for serving
Crumbled queso fresco, for serving

Steps:

In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.

ROASTED SWEET-POTATO SALSA

Roasted Sweet-Potato Salsa image

Sweet potatoes get roasted with red onions and then tossed together with avocados and tomatoes in this versatile and flavorful salsa.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 cups

Number Of Ingredients 8

Ingredients

1 large sweet potato (1 pound), peeled and diced small
1 red onion, diced small
1 tablespoon extra-virgin olive oil
1 medium tomato, diced small
1 avocado, diced small
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 limes)
Coarse salt

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potato, red onion, and olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.
Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

Nutrition Facts : Calories 55 g, Fat 3 g, Fiber 2 g, Protein 1 g

Tips:

Choose sweet potatoes that are firm and free of blemishes.
To save time, you can use pre-cooked or canned black beans.
If you don't have any fresh salsa on hand, you can use store-bought salsa.
To make the soup vegan, omit the chicken broth and use vegetable broth instead.
Serve the soup with your favorite toppings, such as sour cream, avocado, or tortilla chips.

Conclusion:

This sweet potato and salsa soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy soup recipe, give this one a try!