Sweet Potato Soup with Crispy Tortilla Topping

Ingredients

• 0.25 cup canola oil
• 4 corn tortillas. halved and thinly sliced
• 0.75 teaspoon salt. divided
• 1 large poblano pepper. seeded and chopped
• 1 medium onion. chopped
• 2 tablespoons chili powder
• 1 32 ounce carton low-sodium chicken broth or vegetable broth 4 cups
• 1.5 pounds sweet potatoes about 2 medium. peeled and cut into 1/2-inch pieces 4 3/4 cups
• 1 14 ounce can no-salt-added petite-diced tomatoes
• 1 15 ounce can low-sodium black beans. rinsed
• 3 tablespoons lime juice from 1 lime
• 3 medium radishes. halved and thinly sliced
• 0.25 cup unsalted roasted pepitas hulled pumpkin seeds
• 0.5 cup crumbled queso fresco 3 oz.; see Tip
• 1 medium avocado. chopped

Instructions

1. Heat oil in a large pot over medium heat. Add tortilla strips and cook. stirring occasionally. until golden brown and crispy. about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with 1/4 tsp. salt.
2. Add poblano. onion. chili powder. and the remaining 1/2 teaspoon salt to the pot. Cook. stirring. until the vegetables are beginning to soften. about 2 minutes. Stir in broth. sweet potatoes. tomatoes with their juice. and beans. Bring to a simmer. Cover and simmer. stirring occasionally. until the sweet potatoes have softened. about 20 minutes.
3. Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices. pepitas. queso fresco. avocado. and the tortilla strips.