Delicious Mexican Soup
(I think my Mom named it though I'm not sure what the original name is).
serves 4 (I doubled)
2 tsp. oil
1 small onion, chopped
1 large sweet potato (or yam) peeled and cut into 1/2 in. pieces (I left mine unpeeled and it was fine)
2 cans chicken broth
1/2 tsp. ground cumin
1 can (11 oz.) corn niblets, drained
1 cup mild or medium salsa
1 can (8 oz.) tomato sauce
1 can (15 oz.) canned black beans, rinsed and drained
Garnish with sour cream and cilantro (I would say this is imperative because it made it really delish).
Heat oil in a pot over medium heat. Saute onion until translucent. Add sweet potato, chicken broth, and cumin; bring to boil, cover, and reduce heat. Simmer 15 minutes or until sweet potato is tender. With immersion blender (I used our normal blender--let cool a bit first) process soup until smooth. Stir in corn, salsa, tomato sauce, and beans. Simmer while covered 5 minutes to blend flavors. Serve. Maybe some TJ's corn bread or Tostitos would do you well here too?