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Dinner recipe · from the recipe book

Creamy Poblano-Style Sweet Potato Corn Soup

A velvety, gently smoky sweet potato and corn soup with green chiles and cumin, topped with tangy queso fresco, crisp tortilla strips and fresh cilantro.

Creamy Poblano-Style Sweet Potato Corn Soup

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 medium500 gSweet potatoespeeled and cut into 1-inch cubes
  • 2½ medium150 gCarrotschopped
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 4 oz115 gDiced green chiles, canned
  • 3½ cups840 gLow-sodium chicken broth
  • 2 cups340 gBlack beans, canned, drained and rinseddivided
  • 2 cups270 gCorn kernels, frozendivided
  • 1 cup (240 ml)240 gMilk, 2%
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • 4 tortillas96 gCorn tortillascut into thin strips
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: chop the onion and carrot, mince the garlic and jalapeño, cube the sweet potato, cut the corn tortillas into strips, crumble the queso fresco and chop the cilantro.
  2. Heat half of the olive oil in a large pot over medium heat. Toast the tortilla strips, stirring, until crisp and golden, 4–5 minutes; lift them onto a plate.
  3. Add the remaining half of the olive oil to the pot. Cook the onion and carrot until softened, about 6 minutes, then stir in the garlic and jalapeño for 1 minute.
  4. Stir in the cumin, smoked paprika and oregano for 30 seconds, then add the sweet potato, green chiles and chicken broth. Bring to a boil, cover and simmer until the sweet potato is very tender, about 20 minutes.
  5. Add half of the frozen corn kernels and half of the black beans and simmer 3 minutes. Remove from the heat and stir in the milk.
  6. Purée the soup until smooth with an immersion blender (or in batches in a blender, venting the lid).
  7. Return the pot to low heat and add the remaining half of the frozen corn kernels and the remaining half of the black beans. Warm through for 5 minutes without boiling.
  8. Stir in the salt and lime juice. Ladle into bowls and top with the crisp tortilla strips, queso fresco and cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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