Sweet Potato and Kale Tortilla Soup


Enjoy the tasty combination of vegetables in this soup, or add chicken for a non-vegetarian version.

Sweet Potato and Kale Tortilla Soup in Two Bowls, Surrounded by Small Plate of Lime Wedges and Metal Spoon
Photo: Alison Miksch
Hands On Time:
35 mins
Total Time:
1 hrs
6 (serving size: 1⅔ cups)

Nourishing sweet potato and kale make up the bulk of this perfectly spiced tortilla soup. While you can make it vegetarian, you can also stir in shredded rotisserie chicken for added protein. Serve with your favorite toppings like radishes, avocado, and cilantro. The best part might be the contrast between the soft tortilla strips soaking up the broth and the crispy ones on top.


  • 3 tablespoons olive oil, divided

  • 1 small yellow onion, chopped (about 1 cup)

  • ¾ teaspoon fine sea salt

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 2 large garlic cloves, chopped (about 1½ Tbsp.)

  • 1 (28-oz.) can whole peeled tomatoes, undrained

  • 1 large sweet potato (about 1 lb., 6 oz.), peeled and cut into 1-inch pieces (about 4½ cups)

  • 4 cups vegetable broth

  • 2 cups water

  • 6 (6-inch) corn tortillas

  • 1 small bunch kale (about 5 oz.), ribs removed and leaves torn into bite-size pieces (about 2 packed cups)

  • 2 cooked and shredded chicken (from 1 [3-lb.] rotisserie chicken) (optional)

  • Freshly ground black pepper

  • Lime wedges, for serving


  1. Preheat oven to 400 F with an oven rack in upper position.

  2. Heat 2 tablespoons of the oil in a large pot over medium-high. Add onion, and season with ¼ teaspoon of the salt; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder, cumin, coriander, and garlic, and cook, stirring often, until fragrant, about 1 minute. Add tomatoes with juices, and cook, stirring often and breaking up with a spoon, until slightly reduced, 2 to 4 minutes.

  3. Add sweet potato, broth, and water, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until potatoes are fork tender, 12 to 15 minutes.

  4. Meanwhile, brush remaining 1 tablespoon oil on both sides of tortillas; season with ¼ teaspoon of the salt. Stack tortillas, and cut into ½-inch strips; place in a single layer on a rimmed baking sheet. Bake in preheated oven on top rack until golden brown, 12 to 15 minutes, tossing halfway through.

  5. Stir kale into soup, and cook, covered, until wilted, 3 to 5 minutes. Stir 2 handfuls of tortilla strips into soup, and, if desired, chicken; cook until soup is heated through, about 2 minutes. Season with remaining ¼ teaspoon salt and several grinds black pepper. Serve with lime wedges, and top with remaining tortilla strips.

Chef's Notes

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Nutrition Facts (per serving)

310 Calories
9g Fat
41g Carbs
17g Protein
Nutrition Facts
Calories 310
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 37mg 12%
Sodium 1175mg 51%
Total Carbohydrate 41g 15%
Total Sugars 10g
Protein 17g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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