Meal Kit

Roasted Sweet Potato Tortilla Soup

with avocado crema

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 7 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Vegetarian
  • GLUTEN-SMART

Soup is for all times and for all seasons. The sweet potato, firm outside and tender inside, living up to its name by lending a sweet, filling touch to the proceedings. Slightly spicy poblano and sweet corn are obvious clarion calls for sunshine… but the sour cream, guacamole, and tortillas on top? Our bowl is already clean: nothing better in any season than soup. 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
  • 5 oz. Corn Kernels
  • 1 Poblano Pepper
  • 1 Lime
  • 2 oz. Pico de Gallo Guacamole
  • 1 Shallot
  • 1 oz. Tortilla Strips
  • Info
    1 oz. Sour Cream
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 Tbsp. Taco Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
    550
  • Carbohydrates
    88g
  • Net Carbs
    74g
  • Fat
    21g
  • Protein
    10g
  • Sodium
    1750mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. Add protein to soup as desired.

  1. 1

    Roast the Sweet Potatoes

    Peel sweet potato and cut into 1/2" dice.

    Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until tender, 18-20 minutes.

    While sweet potatoes roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Halve lime. Cut one half into wedges and juice the other half.

    Peel and mince shallot.

    Stem poblano pepper, seed, and cut into 1/2" 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. 3

    Start the Soup

    Place a medium pot over medium heat and add 2 tsp. olive oil.

    Add shallots and poblanos (to taste) to hot pot and stir occasionally until softened, 3-4 minutes.

    Stir in taco seasoning and corn until aromatic, 30-45 seconds.

  4. 4

    Finish the Soup

    Add 2 cups water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.

    Once simmering, stir occasionally until vegetables are tender, 3-4 minutes.

    Stir in roasted sweet potatoes. Remove from burner.

    While soup simmers, continue recipe.

  5. 5

    Make Avocado Crema and Finish Dish

    In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice. Set aside.

    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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