Sweet Potato Tortilla Soup

I love a good soup, especially when it’s packed with flavor and nutrition. That’s why I’m so excited to share my recipe for Sweet Potato Tortilla Soup!!

This hearty dish combines the rich, earthy flavors of sweet potatoes with the zesty kick of traditional tortilla soup. It’s a perfect blend of comfort food and healthy eating.

I first came up with this recipe on a chilly autumn evening when I wanted something warm and filling but also nutritious. Sweet potatoes are a favorite in my kitchen, and I thought, “Why not add them to tortilla soup?

The result was even better than I expected.

This soup is ready in about 45 minutes, making it ideal for busy weeknights. It’s also great for meal prep – I often make a big batch on Sunday and enjoy it throughout the week.

The sweet potatoes add a lovely creamy texture and a hint of sweetness that balances out the spices perfectly.

Why you’ll love this Sweet Potato Tortilla Soup

You’ll fall in love with this soup from the first spoonful. It’s a comforting bowl of goodness that warms you up from the inside out.

The combination of flavors is truly special. The sweetness of the potatoes pairs beautifully with the savory broth and the crunch of the tortilla strips.

This soup is also incredibly versatile. You can easily adjust the spice level to suit your taste, and it’s a great way to use up leftover vegetables.


Don’t overcook the sweet potatoes. They should be tender but still hold their shape. This way, you’ll get nice chunks of potato in every bite.

For extra flavor, try roasting the sweet potatoes before adding them to the soup. It adds a lovely depth to the dish.

Make your own tortilla strips if you have time. They’re fresher and crunchier than store-bought ones.

The Ingredients

Sweet Potatoes

Sweet potatoes are the star of this soup. They add a lovely sweetness and creamy texture. They’re also packed with vitamins and fiber.


Corn tortillas are traditional, but flour tortillas work too. They add a satisfying crunch and thicken the soup slightly as they dissolve.


I use chicken broth, but vegetable broth works great for a vegetarian version. The broth forms the base of our soup, so choose a good quality one.

How to Make Sweet Potato Tortilla Soup

Prep the Ingredients

Dice the sweet potatoes and onions. Mince the garlic. Cut the tortillas into strips.

Cook the Base

Sauté the onions and garlic in a large pot. Add the spices and cook until fragrant.

Add Liquids and Simmer

Pour in the broth and add the diced sweet potatoes. Bring to a boil, then simmer until the potatoes are tender.

Add Finishing Touches

Stir in the black beans and corn. Simmer for a few more minutes.


Ladle the soup into bowls. Top with tortilla strips, avocado, and cilantro.

What to Serve With Sweet Potato Tortilla Soup


  • Use butternut squash instead of sweet potatoes
  • Swap black beans for pinto beans
  • Try different toppings like sour cream or shredded cheese


Can I make this soup ahead of time?

Yes, this soup reheats well. Store it in the fridge for up to 3 days or freeze for up to 3 months.

Is this soup spicy?

The spice level is adjustable. Use mild chili powder for less heat, or add a diced jalapeño for more kick.

Can I make this in a slow cooker?

Absolutely! Cook on low for 6-8 hours or on high for 3-4 hours.

Sweet Potato Tortilla Soup

Print Recipe
Course Main Course, Soup
Keyword soup, tortilla
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Ladle


  • 2 large sweet potatoes peeled and diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 6 corn tortillas cut into strips
  • Optional toppings: avocado cilantro, lime wedges


  • In a large pot, sauté onions and garlic until soft.
  • Add spices and cook for 1 minute.
  • Add broth and sweet potatoes. Bring to a boil, then simmer for 15-20 minutes.
  • Add beans and corn. Simmer for 5 more minutes.
  • Serve hot, topped with tortilla strips and optional toppings.


For crispier tortilla strips, bake them in the oven at 375°F for 10 minutes before adding to the soup.