Sweet Potato Tortilla Soup

Ingredients

• 2 Tbsp vegetable oil
• 1 medium onion
• 2 cloves garlic
• 2 Tbsp chili powder
• 1 tsp cumin
• 1/4 tsp cayenne
• 1/2 cup masa harina or cornmeal
• 6 cups vegetable broth
• 2 Tbsp tomato paste
• 1 can diced tomatoes
• 1 can black beans
• 1 medium sweet potato, about 1 lb.
• 1 cup frozen corn kernels
• Optional toppings: cilantro, avocado, shredded cheddar, sour cream, crispy tortilla strips, fresh lime

Directions

1. Dice the onion and finely chop the garlic. Warm the vegetable oil in a large pot over medium heat, then cook the onion and garlic for 3-5 minutes, until the onion turns translucent.
2. Stir in the chile powder, cumin, and cayenne, and let the spices cook for 1 minute so they can toast in the oil. Add the masa harina or cornmeal and keep cooking for 2-3 minutes, stirring as it toasts. The corn mixture will want to cling to the pot, so lower the heat slightly if it starts to get too dark.
3. Whisk in the vegetable broth until the corn mixture loosens into the liquid, then bring it to a simmer. Once it starts simmering, the soup will thicken a little. Add the tomato paste and stir until it blends in completely.
4. Add the diced tomatoes with their juices, the black beans after draining and rinsing them, and the frozen corn kernels. Peel the sweet potato, cut it into 1/2 inch cubes, and stir it into the pot.
5. Cover the pot and bring the soup to a simmer over medium heat. When it begins to simmer, reduce the heat to low and let it cook for 30 minutes, or until the sweet potatoes are softened. Stir every so often as it simmers so the corn does not stick to the bottom of the pot. Taste the soup and add salt if it needs it, depending on your broth and canned goods.