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Tortilla Soup

Created exclusively for NC SweetPotato Commission by Gonza Tacos y Tequila - Raleigh, NC
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Ingredients

  • 3 lb Sweetpotato , peeled & diced
  • 8 oz Carrots , approximately 2 units, peeled
  • 8 oz Red Pepper , approximately 1 unit, seeds removed
  • 8 oz Green Pepper , approximately 1 unit, seeds removed
  • 1/4 lb Onion , approximately 1/2 small onion
  • 1 gal Water
  • 1 tbsp Chipotle in adobo
  • 1 ea. whole Chicken
  • 2 ea. Tomato
  • 1 cup Corn
  • Salt, To Taste
  • Black pepper, To taste

Instructions

  • In a stock pot combine all the ingredients except the corn
  • Bring to boil, reduce heat to simmer and cook for 1 1/2 hours.
  • Remove the chicken from the broth and blend all the ingredients with the liquid.
  • Pull the meat from the chicken and return to the soup with the corn
  • Season with salt and pepper.
  • Serve with tortilla, queso fresco, avocado and cilantro