Southwestern Salsa Soup

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 2  cloves garlic, finely chopped
• 1 (15 3/4ounce) can sweet potatoes, drained
• 1 (11 ounce) jar thick & chunky salsa (mild, medium "or" hot)
• 1⁄3 cup  finely chopped tortilla chips
• 1 (15 1/2ounce) can  dark kidney beans, drained and rinsed
• 1 (15 1/4ounce) can corn, drained
• 1  teaspoon oregano
• 3  tablespoons  chopped fresh cilantro or 3  tablespoons parsley
• 2  teaspoons lime juice

Directions

1. In a large pot, heat oil over medium-high heat.
2. Add garlic and stir until lightly browned, about 30 seconds.
3. Remove pan from heat and add sweet potatoes.
4. Mash them to a puree with a potato masher.
5. Add chicken broth, salsa and tortilla chips.
6. Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
7. Add beans, corn and oregano and cook until heated through.
8. Stir in cilantro or parsley and lime juice and serve.