Earlier this week I got an email from a reader, Katie, telling me about how she used my homemade red enchilada sauce in her favorite tortilla soup recipe and how amazing it was. That whole idea sounded so divine that I had to make some myself! So, if you’re a fan of my Easy Red Enchilada Sauce, you’ll probably like this soup. It’s like a big bowl of the sauce (thinned out a bit) with lots of yummy beans and vegetables. Eat it plain or top it with a bunch of fun stuff—either way you’re gonna love it!
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I started this soup out very similarly to my red enchilada sauce, but used cornmeal as a thickener instead of regular flour. To the yummy sauce I added vegetable broth, diced tomatoes, black beans, corn, and SWEET POTATOES. Because if you know me at all, you know how I love pairing sweet potatoes with southwest flavors! YUM. The sweet potatoes gave the soup a subtle sweetness, belly filling power, and was a really inexpensive alternative to the usual chicken in tortilla soup. I call that a win!
Tortilla soup usually uses masa harina (corn flour) to thicken the broth and give it that nice tortilla-like flavor, but I didn’t want to go buy a whole bag of masa harina just for this soup. Realistically, I didn’t see myself using up the rest of the bag to make tortillas anytime soon, so I decided to substitute with cornmeal. Cornmeal is a pretty close cousin to masa harina. It’s corn ground into fine granules, instead of a fine powder like masa harina. You can pulse the cornmeal in a food processor or blender to make it into flour and give you a smoother soup, but I just added it as is. My soup did have the soft corn “granules” in it, which I didn’t mind, and it still thickened up nicely. So, keep that in mind when deciding to use either cornmeal or masa harina. If you’re a texture sensitive person, go get some masa harina or pulverize your cornmeal. Masa harina can usually be found in the ethnic food aisle or in the baking aisle by the flour.
Another bonus: as long as you make sure your broth or bouillon is gluten free, your soup will be too!
Sweet Potato Tortilla Soup
Servings 6 (1.5 cups each)Ingredients
- 2 Tbsp cooking oil ($0.04)
- 1 yellow onion ($0.33)
- 2 cloves garlic ($0.16)
- 2 Tbsp chili powder* ($0.30)
- 1 tsp ground cumin ($0.10)
- 1/4 tsp cayenne pepper ($0.03)
- 1/2 cup masa harina or cornmeal** ($0.12)
- 6 cups vegetable broth ($0.63)
- 2 Tbsp tomato paste ($0.19)
- 1 15oz. can diced tomatoes ($0.72)
- 1 15oz. can black beans ($0.68)
- 1 sweet potato (about 1 lb.) ($0.44)
- 1 cup frozen corn kernels ($0.37)
- Optional toppings: cilantro, avocado, shredded cheddar, sour cream, crispy tortilla strips, fresh lime
Instructions
- Dice the onion and mince the garlic. Sauté both in a large pot with the cooking oil over medium heat for 3-5 minutes, or until transparent.
- Add the chile powder, cumin, and cayenne to the pot. Continue to sauté for one minute to toast the spices. Add the masa harina or cornmeal and continue to sauté for 2-3 minutes to toast the starch. The corn will stick to the bottom of the pot as you sauté, so turn the heat down slightly if needed to prevent it from burning.
- Whisk the vegetable broth into the corn mixture and allow it to come up to a simmer. The liquid will begin to thicken slightly when it starts to simmer. Add the tomato paste and stir until it dissolves in.
- Add the can of diced tomatoes (with juices), black beans (drained and rinsed), and frozen corn kernels. Peel and cut the sweet potato into 1/2 inch cubes, then add it to the pot.
- Cover the pot and allow the soup to come up to a simmer over medium heat. Once it begins to simmer, turn the heat down to low and let simmer for 30 minutes, or until the sweet potatoes have softened. Stir the soup occasionally as it simmers to keep the corn from sticking to the bottom of the pot. Taste the soup and adjust the salt if needed (this will depend on the brand of broth you use and the canned goods).
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Notes
Nutrition
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How to Make Sweet Potato Tortilla Soup – Step by Step Photos
Like a lot of good soups, this one starts with one diced onion and two minced cloves of garlic, sautéed in 2 Tbsp of vegetable oil. Sauté over medium heat for 3-5 minutes, or until they’re soft and transparent.
Once the onions are soft, add 2 Tbsp of chili powder, 1 tsp ground cumin, and 1/4 tsp cayenne pepper. Sauté the spices with the onions and garlic for about a minute more, just enough to slightly toast the spices.
Add a 1/2 cup masa harina or cornmeal and continue to sauté for 2-3 minutes more. The corn will stick to the bottom of the pot a bit, so just make sure to keep stirring and turn the heat down if it looks in the danger of burning. This toasts the corn and deepens the flavor. If you want a smooth soup, use masa harina or make sure to pulverize the cornmeal in a food processor or blender to make it into a powder.
Whisk 6 cups of vegetable broth into the corn mixture. Let the mixture come up to a simmer over medium heat, at which point it will start to thicken a bit. Add the tomato paste and stir it in until dissolved.
Add one 15oz. can of diced tomatoes (with juices) and one 15oz. can of black beans (drain and rinse them briefly). You don’t have to get “no salt added”, I just happened to grab those. Also, it doesn’t have to be “petite diced” tomatoes, regular diced is okay. You can even get a can of diced tomatoes with green chiles, for more flavor.
While you’re waiting for the ingredients to sauté in the earlier steps, you can peel and cube a sweet potato (about one pound in weight). Cut the sweet potato into 1/2 inch cubes so they don’t take too long to cook. Also add 1 cup frozen corn kernels.
Place a lid on the soup and let it come up to a simmer over medium heat. Once it begins simmering, reduce the heat to low and let it simmer for 30 minutes, or until the sweet potatoes are soft. Stir it occasionally as it simmers to keep the corn from sticking to the bottom of the pot.
This soup is very flavorful and fantastic on its own, but toppings are always fun. Try shredded cheddar, cilantro, avocado, crispy tortilla strips or chips, or sour cream. NOM. Just try not to get too carried away, or you’ll double the price in the blink of an eye!
This was a big hit – everyone liked it, even the “I don’t like soup” kid and the “it’s not a meal if it doesn’t have meat” guy. I had an overabundance of fresh tomatoes so used those instead of canned and had a lonely little zucchini so chopped that up and threw it in as well.
Great recipe. easy to make, and was delicious. I normally would make a soup like this with taco meat but I found I did not miss the meat. very filling. we topped it with cheddar cheese, avocado, and sour cream. 😁
This is one of my family’s favorites. We put it in to rotation frequently. I do have a question… I recently got an Instant Pot, and wonder what all I’d need to do in order to possibly cook it in there instead of using the stove. Any ideas?
I’m sure with some tweaking, this recipe could work in an instant pot. However, since we haven’t tested this recipe using an instant pot, I am hesitant to give you any specific suggestions that may not be successful. ~ Marion :)
I toasted the cornmeal in a skillet, but otherwise just threw all ingredients in the slow cooker raw and cooked on low 8 hours. This soup was delicious! I topped it with corn chips and avocado, next time will definitely add some cilantro and a bit of lime juice, but it did not need them to be a 5 star recipe. Definitely will be a regular meal for me.
Added some kale and it was the first time kale has been a hit at dinner!
Wonderful post! We are linking to this great article on our site. Keep up the great writing.
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
Unfortunately I haven’t done a lot of experimentation with miso yet, so I don’t have any good ideas for you. But if you Google “recipes with miso” I’m sure you’ll find a lot of fun ideas! I know a lot of people use it in salad dressings, marinades, and soups.
Making again during these corona times! Soups have been our lunch staples. We really like this one. I forgot to whiz the cornmeal last time, and it still turned out great. I don’t have corn this time, but I’ll try adding carrot and celery instead. Also didn’t have tomato paste, but a small can of tomato sauce was a suitable substitution.
OMG!!!! This soup is extremely savory to the heavens!!!! I cannot express how satisfied I am with how it turned out. I vamped it up up by adding more veggies since I made this for my daughter who is a vegan🌱. Well, it turns out that everyone surprisingly enjoyed this no meat/dairy soup💕. Thank you so much!!!!
Wahoo! Win for all! Happy to hear it!
This is truly one of my favorite recipes of all time. I cannot tell any of you reading this enough how truly delicious this soup is. The only change I did (and it was on accident) was to use fire-roasted diced tomatoes. I have made this recipe so many times and for so many groups of people. It’s always a hit. People will initially worry about the lack of chicken while it’s cooking, and then afterwards, they’ve all but forgotten chicken ever existed. The sweet potatoes and masa harina elevate this soup in such an interesting way. If you’re on the fence, just TRY it. An added bonus: it’s the CHEAPEST meal to make. As a side note, I prefer cotija cheese or queso fresco as opposed to cheddar, just because they’re milder and the flavor of this soup is so nuts that I want to taste it and not necessarily cheese. Try it both ways and see what you like more.
Oh Cojita is the best! Thanks for the rave review Veronica!
Doubled the recipe and added and extra 1/2 of mass to make it more thick and give me the corn flavor I love, added kale because it was getting old in the fridge and this rocks!
Wow, this soup is fantastic! The masa harina adds a lot of depth. I used 4 cups of vegetable broth rather than 6 cups because my pot wasn’t large enough, but the soup still turned out great. Thank you for the amazing recipe!
This may sound weird but this is a great soup to “hide” kale in! I just destem it and slice the leaves up really thin. You know how much kale cooks down…you can add a ton without compromising the recipe. The kale just ends up tasting like the soup and doesn’t really affect anything.
I’ve made this recipe for years, btw. Def a family fave :)
That sounds awesome!
Holy Cow!
This was better than what I expected.
Not only was it delicious, but it lasted me several days.
I was not able to find vegetable broth at the supermarket so i bought stock instead. I was a little nervous, but the results were really good.
Thanks you so much!
It tastes like tortilla chips! But it’s a soup! What new kind of devilry is this?!
This was really good! I added an extra sweet potato and a handful of spinach. Next time I make this I’ll probably add more spinach.
Loved this! Thank you!
Can I make this in the crockpot?
was wondering this too, did you try it?
This is great in the crockpot! I’ve done it several times and just throw everything in at once.
To thicken the soup without corn meal just mash some of the beans with a fork before adding.
Would this be ok without the masa harina/cornmeal? I generally do not have either of those items (nor flour) as I don’t bake and don’t eat a lot of grains or bread. I’d hate to buy a big container of one of those just to use a little.
It will probably taste alright, but it will not have as much body (it will be thinner and more runny). The cornmeal does also lend some flavor, but I think the overall flavor could probably get by without it.
Holy smokes this soup was so good! My husband is a vegetarian, I am not but I didn’t even miss the chicken a little bit!! Thanks for another amazing and fantastic recipe!!
Just made this for dinner tonight…fantastic! We’re big soup fans and I was intrigued with the idea of toasted cornmeal in a soup…new to me, and we loved it. One of the many things I appreciate about your recipes is how easy they are to adapt to ingredients on hand. I used Rotele (canned diced tomatoes with green chilis) in place of the canned tomatoes to up the heat factor a bit, and held off on the cayenne instead. Also added 1/2 cup TVP for my meat-loving husband who is weaning himself off animal protein. Threw in the juice of 2 limes as an afterthought since they were nearing the end of their life in my fridge. We toasted some strips of corn tortillas and sprinkled those on top. This will definitely be a regular on our menu circuit. Thanks for being a steady source of affordable, healthy, delicious meals for our tiny family!
Would you need to double the recipe if you were cooking for a family of seven?
I probably would.
This soup is deliciously simple and filling. I’m so excited to try more of your recipes. Thank you
I’d like to make this for dinner tonight. How would I go about using your red enchilada sauce that I already have made? We eat it so often that I’ve just started making large batches of it and freezing it😁 Thanks Beth!
I would sauté the onion and garlic first, then add the enchilada sauce, followed by vegetable broth. But subtract the amount of enchilada sauce that you added from my suggested amount of vegetable broth or else you’ll have much more volume. :)
Tasty. Great vegan recipe! No animal suffering when not necessary.
Tip: Using beans without cans around it is way cheaper though and better for the environment.
Great recipe! I knew I would like this because I love your enchilada sauce. I added some leftover cooked chicken. Next time I will definitely add the cheese and avocado, I think that would greatly enhance this soup. I also think spinach would be a good addition to add some greens in there.
HI Beth! I’m making this recipe for the first time (can’t really believe it’s taken me this long to try it), and I’m thinking about using a slow cooker. I figure as long as I do steps 1 and 2, I should be able to proceed from there in the Crock Pot. What do you think?
Yep, I think as long as you do the sauté steps on the stove top you can then transfer to a slow cooker and it should be good. :)
I’ve made this soup a couple of times now and everyone loves it! Even a guy I know who doesn’t like sweet potato enjoyed this. My friend asked me for the recipe and I sent her this link. She makes it practically every other week, and I know this because we live in the same apartment building and she comes and gets the needed half cup of masa harina from me every time. ;)
I usually add double the amount of black beans and 1/2 tsp of smoked paprika to mine to make it extra smoky and filling. I use fire roasted diced tomatoes in this when I have them. We usually top it with cilantro and sliced avocado.
Thank you!
Wow you have done it again!! This is the 4th recipe I have cooked of yours and it was amazing!
This soup is so good. Will be one of my regulars to make. Very easy to make also. Pared well with your Sweet Potato Corn Bread. I followed the recipe but… I had no Cayenne power. I do however have chili peppers. I grow a lot of stuff and dehydrate for such occasions. So I ground up and added. I also have dehydrated Cherry Tomatoes and added them also. When cooking I always try to use things I have grown. I made the vegetable broth yesterday. Very easy to make. I also made your Slow Cooker Northern Bean Soup. It also was so good. Another handy trick I use is keeping my vegetable scraps, peels in a freezer bag in freezer to make vegetable broth.
Delicious. I used salsa tomatoes because that’s all I had on hand. It would be equally delicious with regular tomatoes. I got 3 extra meals from it, which I promptly froze. Otherwise I would’ve eaten more than I needed to eat. I can’t wait to have a gooey grilled cheese with one of my extra portions at a later date.
Holy moley. This was a huge crowd pleaser (well, a crowd of 2!) and there was plenty for 2 large dinner servings and 2 leftover lunches! I used some fire roasted tomatoes with green chiles I had on hand and it had a nice zing to it!! LOVE this recipe!
This is the 3rd recipe I’ve made off your website, and I’m hooked!! We are in Canada so the cost is quite a bit different but these meals are still affordable and delicious. My family (two kids under 4 included) devoured huge bowls of this delicious soup! The only changes I made were using chicken broth as I hadn’t any veggie, and adding some finely chopped kale! We topped ours with green onions & some left over avocado slices, shredded jack cheese and sour cream from Tuesday’s dinner (your weeknight enchiladas, SO YUM). I will be adding this soup to my roster! We’ve also been having your banana coconut baked oatmeal this week for breakfast! I have added a bunch of your recipes to my meal plan and can’t wait to try them all out!! Thanks so much!
This soup is soooo good! Does it freeze well?
Yes, it does freeze pretty well. It needs a good stir after reheating to mix the separated water back in, but other than that it tastes great!
Another great soup! So hearty, doesn’t need another meat/protein, although I imagine some shredded chicken would be tasty.
Made your recipe for baked tortilla chips and dipped them in the soup until it had cooled enough to eat, then crumbled a few on top. Great with sour cream – too many flavors to notice/care about the cheese so skipped that.
Now looking for excuses to use mass harina… wondering if I can sub it in for corn meal in some recipes (to dust ciabatta? Pizza crusts?) Thanks for another tasty adventure!
I have yet to experiment with masa harina! Sounds like I need to, though…
could I make this with chicken broth instead of vegetable broth?
Yep, absolutely. :)
Another great recipe…super affordable, healthy and nutritious! Your blog has changed my life. Thank you!
This soup is marvelous. We used mild ground red chile (New Mexican) and it was not spicy, and very delicious.
I have a left over 2 cup serving of your enchilada sauce I would like to use up. I was wondering how to alter the recipe to use the premade sauce.
I think I would try sautéing the onion and garlic as usual, then add the cornmeal and let it toast, then add the pre-made sauce and vegetable broth. Continue as normal from there. :)
Fabulous! My wife isn’t much fond of soups, but she practically drank this. Sweet potatoes are something I came late to in life, but thanks to so many recipes on this blog, we love to eat home-cooked meals, and don’t go broke in the process. Also have tried many of your global tastes, and she likes just about any of the Asian dishes I make from your blog more than she likes take-out. <3 It's also taught me a lot about cooking and given me more confidence to be able to work with substitutions and with less-than-precise recipes. Keep up the good work!
This recipe was one of the best I’ve made from this blog. Thanks so much for sharing!
Another awesome simple delicious recipe.
Thank you once again!
Tried this recipe and it is, indeed, excellent. When I read your suggestion for using masa harina, I too, wouldn’t want to buy a whole bag of the stuff (don’t use it often enough).
However, I thought of using hominy! It is a type of corn, comes in a can and is inexpensive. It gives that same flavor of masa and can be in addition to or instead of the whole kernel yellow corn. I used both and it was great!
Would it be acceptable to thicken this with either cornstarch or regular flour instead? Or even tortilla chips? I couldn’t find masa or regular cornmeal (not a “self rising” mix) at the store. I know the flavor isn’t the same, but I’m not sure what the effect of either would be.
Also this website has changed my life. I love the fact that a majority of these recipes are simple, healthy, and clean :) Thank you for being fabulous!
I’d go with the tortilla chips to thicken, to keep with the southwest flavor family. :) That corn flavor really adds a lot to the soup.
Hi, inspired by you post to Imgur we tried this (and also slow cooked 5 spice chicken!) last weekend. Excellent stuff! I really fell in love with this dish!
ohmnom. I just had two portions because it’s so good. I winged it a bit, added regular potatoes, sweet corn, fake meat (quorn chicken) and black beans (aka whatever I had at home). So delicious! (also posted to FB, something I almost never do.)
I made this last night as written. So good. I topped with a sliced avocado and a dollop of sour cream. Delicious and its even better the next day!
I really enjoyed this soup a lot! Very savory and filling. :)
Made this one last night — so good! We fried up some strips of corn tortilla to toss in (so much better than pre-made chips in my opinion, and only takes a couple minutes) — although I made chips and guac for a snack while the soup was cooking, so I already had the oil going. Haha. Didn’t mind the texture of the cornmeal at all — topped with sour cream, cilantro and cheese. Delish! Definitely a keeper and even better for lunch today. Thanks so much for these great recipes!!!
I made this the other night and WOW! I love sweet potato cooked in a savory situation. I saw the recipe and had to try it. I threw in some cooked and diced chicken breast I had left over and it was really great. I will for sure be making this again soon
I made this to recipe, and topped with rice and cheese. Delicious, will definitely make again, and might add some cubed pork.
I’ve been making a vegetarian version of the chipotle pumpkin soup you posted awhile back over and over so when I saw this, I knew I had to try it. So good! I’m going to be making this and that pumpkin soup ridiculously often :)
How do you suppose it would work to throw everything in the crockpot?
It might work, but I’m not sure if it will thicken correctly because you won’t be making a roux first. BUT, that cornmeal/masa harina should plump either way, so… maybe? I think I’d need to experiment before saying definitively.
This was absolutely delicious and got a “this is a keeper” from everyone in my family. And it’s perfect for all of the different food allergies my family has. It’s going to a family holiday get together Monday night.
Hi Beth, thank you for the great recipes. I’ve ignored my health for a while now and as a man approaching 30, it’s starting to take its toll.
That said, because I came here for some healthy recipes to help get my weight down, is it rude of me to ask you to consider putting nutritional information in these recipes too?
It’s not rude, I get the question all the time. :) You can find my explanation about why I don’t in my FAQ’s (it’s #1 because it’s such a common question, haha).
Hey Marcus, I just figured I’d drop this here for you as I fit your bill exactly. I’m 29, struggled with weight for a while and use this site almost religiously. I lost around 40 pounds while doing so.
While Beth doesn’t include the nutritional stuff, if you just use My Fitness Pal and put her recipes in the app by copy and pasting the URL, it does a perfect job of matching ingredients. It’s how I was able to use this site while meeting my daily calorie budget.
As an aside, most of the recipes here when portioned properly fall around 500 calories.
Thanks for sharing that, Joey! :)
I made this last night and it turned out great! I only used 1T and a dash of chili powder because my dad can’t handle too much spice. I topped the soup with sour cream and cheddar cheese. Delicious!
I’ve also seen tortilla soup recipes thickened with a corn tortilla. Obviously you would need an immersion or regular blender. I’d do it just after adding the stock, before adding the other veggies.
I’m a huge fan of tortilla soup and sweet potato, so pairing the two is like a perfect match. Super simple recipe. Looking forward to enjoying the warmth during this holiday season. Thanks for posting!
I also had all the ingredients for this, and it turned out incredible! One of the easiest and most satisfying meals ever. And accidentally vegan (my favorite kind of vegan!). I added a bunch of kale, because duh, in the last 5 minutes of simmering and it turned out great.
This looks very similar to a butternut squash chili I made a few months ago. In that case, may I recommend goat cheese as a topping? It is soooo good with these flavors. Plus tortilla strips!
Love this soup! Very tasty :) I added 3 bell peppers into the mix and it was a really nice compliment. I also blended in some sour cream which added a nice touch to the soup. Everyone I shared this soup with really loved it too! Great recipe :D
Wonderful recipe!!!
re the Masa Harina… Bob’s Red Mill has a smaller bag – not sure how the price stacks up. I do buy the large bag of Mexico Masa. I make corn tortillas, but I also have found that the masa works better for me than flour or corn starch in various vegetable fritters.
AND, it works nicely for “Mexican hot chocolate”.
Bottomline, if you like the taste of masa and buy the Mexican sourced which is non-GMO corn based, it is an alternative thickener and nice and “corn-y” flavored.
What a great recipe for a creative, inexpensive, healthy meal. Yum! Sharing with my FB followers later this week.
You should also add the metric units, when you want to address the rest of the world with your blog.
well the verdict is in – after waiting for a break in the torrential rainstorm outside my house, I dashed out to grab a few missing ingredients . I LOVE IT…. except, and this is surprising … 2T of chili powder made for some VERY VERY VERY spicy soup. Perhaps I had a hotter variety and so I ended up having to adjust the liquid ratio (and add more corn and another can of black beans – thankfully, i used a huge sweet potato). I’m going to try it again and go a little lighter on the chili (since i ended up with a VAT of soup, i added chicken to some and i’m going to add ground meat to the 3rd batch- 1st part i’m keeping vegetarian) thanks for this recipe – hot or not, it’s delish!
Perfect timing! Have you been peeking in my kitchen window? Your recipe was exactly what I needed to use up my sweet potatoes, leftover tortilla chips, and ripe avocados. It was so easy and delicious! Another winner from Budget Bytes.
This looks so good!
Quick question: How do you think this soup would be if I freeze part of it? Worth a try?
Most soups freeze well, so I assume this one would be fine. The cornmeal may cause it to be thicker when you thaw it so you may have to add more broth or water when thawing it to reach your desired consistency. I would say go for it.
I think it would probably freeze pretty well. There may be a little separation of liquid upon thawing, but a quick stir should fix that. :)
you are one of my fav food bloggers for many reasons; but one that stands out is your love for spice & simple CLEAN recipes… oh that’s two…. anyhoo. i’m at home sick (and it’s POURING outside) so i’m going to forage and HOPE I have the ingredients for this soup…. if not, as soon as I can get out, I’m making it!
This looks like such a great weeknight meal, and I already have everything on hand!
This looks soo good! I love sweet potatoes, but my boyfriend is not a fan so I may have to make this one night when he’s not around.
Perfect for today, after a day of torrential rain. Think I’ll add some greens instead of the corn kernels and add the cornmeal or even polenta as a thickener. Already have most of the ingredients. Love your recipes and the step-by-step photos!
This looks delicious!
That looks absolutely delicious! With the rain pouring down here right now, a warming bowl of this soup is just what I need!
I’m so glad you made some! This version looks tasty
Thanks again, Katie! :)
We like tortilla soup – this sounds like a yummy variation.
I’ve told many friends: this red sauce is the best thing you can do with can of tomato paste! I’d bathe in it if I could:) While we wait for storm-ageddon to hit our neck of the woods on the central coast in California I have a pot of the above recipe simmering on the stove right now. Can’t wait to try it.
This will be made this weekend! My kids love these flavors, thanks to your recipes I’ve been putting black beans and corn in everything! Wouldn’t it be better to add the corn at the end though so it doesn’t get mushy?
This is exactly what I wanted for dinner. And I have everything in the pantry. Bam!
I love it when that happens!!