Roasted Sweet Potato Tortilla Soup

with avocado crema

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Soup is for all times and for all seasons, but this soup sings of summer to us. The sweet potato, firm outside and tender inside, living up to its name by lending a sweet touch to the proceedings. Slightly spicy poblano and sweet corn are obvious sunshine and lazy days ingredients… but the sour cream, guacamole, and tortillas on top? Our bowl is already clean: Summer soups sooth so splendidly. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.

In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • 4 tsp. Mirepoix Base
  • 1 Tbsp. Taco Seasoning
  • 2 oz. Guacamole
  • 1 oz. Tortilla Strips
  • 1 Ear of Corn
  • 1 Shallot
  • 1 Poblano Pepper
  • 1 Lime
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    584
  • Carbohydrates
    78g
  • Fat
    26g
  • Protein
    8g
  • Sodium
    1476mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot

Before You Cook

  • 1

    Roast the Sweet Potato

    Peel sweet potato and cut into ½" dice. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer. Roast in hot oven until tender, 14-16 minutes. While potatoes roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Halve lime. Cut one half into wedges and juice other half. Peel and mince shallot. Peel husk off corn and carefully remove kernels from cob. Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  • 3

    Start the Soup

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallot and poblano pepper to hot pot and cook until softened, 3-4 minutes. Stir in seasoning blend and corn until aromatic, 30 seconds.

  • 4

    Finish the Soup

    Add 1 ¾ cups water, mirepoix base, ¼ tsp. salt, and a pinch of pepper to pot. Bring to a simmer. Once simmering, stir occasionally until vegetables are tender, 3-4 minutes. Stir in roasted sweet potatoes. Remove from burner.

  • 5

    Make Avocado Crema and Finish Dish

    In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice. Plate dish as pictured on front of card, topping soup with tortilla strips and avocado crema. Squeeze lime wedges over to taste. Bon appétit!

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