Gretchen Dusseau, the brains and body behind System of Strength (SOS) — the gym/studio/lifestyle that has taken Columbus by storm in the past few years, brought me this soup the other week. I was so pleasantly surprised by the combination of flavors. I’m usually a little picky about sweetness in my soups but this one was subtle enough and paired nicely with the spiciness of the cayenne and cumin. In true Gretchen form, I asked her for the recipe and she glady gave it to me and said she’s working on a name — Sweet Potato Tortilla Soup, Textured Tortilla Soup (this one gave me the giggles), or Sweet and Spicy Tortilla Soup. I thought the “sweet and spicy” was the best description of this tasty concoction. Although I changed the tortilla part because personally, I consider tortilla soup kind of thick, indulgent and topped with crunchy tortilla strips (the kind I used to get at Max and Erma’s in the 90s). This soup is quite different. The quinoa adds a nice nutty depth to the earthy sweet potatoes but still the soup feels light and clean. Clean eaters — this is one for you! All the deliciousness of a traditional tortilla soup but with a twist and without tortilla strips on top — unless you are cheating on the “System.” And I don’t recommend that — Gretchen’s wrath can be debilitating. Instead top it with plain greek yogurt and avocado for a guilt-free meal!
Ingredients:
3 Tbsp oil
1 medium sweet potato, peeled and diced
3 cloves garlic, minced
1 red pepper, diced
1 jalapeño, deseeded and diced
1 Tbsp garlic salt
1 Tbsp cumin
1/2 tsp cayenne pepper
48 oz chicken broth
1 can fire roasted tomatoes, with juice
1 cup uncooked quinoa
1 14 oz can corn, drained and rinsed (or equivalent of frozen corn)
2 cooked chicken breasts (previously grilled, boiled or use prepared rotisserie chicken)
a few large leaves of kale (center ribs removed), roughly chopped (optional)
toppings: plain greek yogurt, avocado, shredded cheddar cheese
Directions:
In soup pot or dutch oven, heat 3 Tbsp oil. Add diced sweet potatoes and cook for about 5 minutes. Add garlic, red peppers and jalapeño peppers and cook for another 2 minutes to soften. Add garlic salt, cumin and cayenne pepper. Mix into the vegetables and cook for 1 minute. Add chicken broth, tomatoes, quinoa, corn and chicken (and kale if using). Bring to a boil, then turn down to simmer over medium-low heat until sweet potatoes are tender and quinoa is cooked (about 10-15 minutes). Serve immediately with a dollop of plain greek yogurt, shredded cheddar cheese and sliced avocado.