Mexican: Tortilla Soup 23 by Recipe Cottage

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	Tortilla Soup 23

		Tortilla Soup 1 tbsp oil 1 cup chopped onion 2 garlic cloves, minced 3 med sweet potatoes, peeled and cut into 1/2 inch cubes (4 cups) 3 cups chicken broth 1/2 tsp cumin 1/2 tsp oregeno leaves 1/2 tsp chili powder 1/4 tsp ground cayenne pepper 3 6-inch corn tortillas, cut into 1x1/2 strips nonstick cooking spray 14.4-oz can stewed tomatoes,undrained, cut up 1 cup frozen or canned kernal corn 4.5 oz can chopped green chiles, undrained 3 tbsp chopped fresh cilantro In a 4-quart saucepan heat oil over med heat, saute onions and garlic for 5-7 minutes. Stir in sweet potatoes, chicken broth, cumin, chili powder and cayenne pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 10-15 minutes or until sweet potatoes are cooked. Meanwhile, arrange tortilla strips in a single layer on ungreased cookie pan. Spray with non stick cooking spray. Bake at 375 F for 8 minute or until strips are golden brown. Cool on paper towels. Set aside Carefully transfer 2-1/2 cups of hot sweet potato mixture to food processor bowl with metal blade. Process until smooth. Return mixture to pot. Stir in tomatoes, corn, chiles, and cilantro. Cook over medium heat for 5-7 minutes. Ladle into bowls and top with tortilla strips.