Hugs in a Bowl

I recently attended a potluck and had a mouthwatering experience while tasting one of the dishes. It was chicken tortilla soup simmering away in a crockpot accompanied by tortilla chips and ripe avocado slices. At first I was concerned there must be a large content of cream as many chicken tortilla soups have. I feared for my sensitive stomach and didn't care for the extra calories among the many other dishes I'd already been munching away on.

So... I asked. Not cream... the creaminess was created by the sweet potato base. No wonder my mouth salivated after the first spoonful! I have a great love for sweet potato in any form...

If you're in the mood for a light, healthy, extremely easy mexican soup with a twist... please, please try this recipe! I'm actually posting it due to requests from friends I recently made it for. So, enjoy!

2 tsp oil

1 onion

1 large sweet potato (cooked and pureed) or 1 can of puree (12 oz)

2 cans of chicken broth (14 oz each)

½ tsp ground cumin

1 can corn (11 oz)

1 cup medium salsa

1 can tomato sauce (8 oz)

1 can black beans, rinsed and drained (15 oz)

Chopped cilantro (desired amount)

Cooked chicken breast cut up into bit size pieces (desired amount)

Heat oil in a saucepan, sauté onion until soft and translucent.

Add sweet potato, chicken broth and cumin; cover and reduce heat if in a pan. Stir in all other ingredients. If using a crockpot, simmer on high for an hour or low for two hours. Add more chicken broth if too thick.

Serve with crushed tortillas, avocado and cheddar cheese.