Agora Cafe’s Sweet Potato Tortilla Soup

Servings: 5

You can take our word on it or the word of those who tried it. It is the best soup you will ever have. From patients to employees, this Agora Cafe soup quickly became a favorite. We asked Deb in Agora Cafe to share the recipe so we could make it home. But don’t be fooled, it will not taste as good as Deb’s Sweet Potato Tortilla Soup.


  • 1 tbsp Oil
  • 1 cup Chopped Onions
  • 2 Cloves Garlic, minced
  • 3 Medium Sweet Potatos,Peeled and cut in 1/2″ cubes (4 cups)
  • 3 Cups Chicken Broth
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp chili powder
  • 1/4 tsp ground red pepper (cayenne)
  • 3 6-inch tortillas cut in 1 x 1/2″ Strips (nonstick cooking spray)
  • 1 14.5oz-can stewed tomatoes, cut up, undrained
  • 1 cup Green Giant Niblets Corn
  • 1 4.5oz-can Old El Paso Chopped Green Chilies, undrained
  • 3 tbsp chopped fresh cilantro


  1. Heat oven to 375°F.
  2. Heat oil in Dutch oven or 4-quart saucepan over medium-high heat until hot.
  3. Add onions and garlic; cook and stir 5 to 7 minutes or until onions are tender.
  4. Stir in sweet potatoes, broth, cumin, oregano, chili powder, and ground red pepper. Bring to a boil.
  5. Reduce heat to low; cover and simmer 10 to 15 minutes or until sweet potatoes are tender.
  6. Meanwhile, arrange tortilla strips in a single layer on an ungreased cookie sheet.
  7. Lightly spray strips with nonstick cooking spray. Bake at 375°F for 8 to 12 minutes or until light brown and crisp. Cool on paper towels. Set aside.
  8. Carefully transfer 2 1/2 cups hot sweet potato mixture to a food processor bowl with a metal blade or blender container; process until smooth. Return mixture to the Dutch oven.
  9. Stir in tomatoes, corn, chiles, and cilantro. Cook over medium heat for 5 to 20 minutes or until thoroughly heated, stirring constantly.
  10. To serve, spoon into individual soup bowls. Top each with crisp tortilla chips. (1 1/2-cup) servings
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