Sweet Potato & Poblano Soup with Avocado & Quesadillas

Sweet Potato & Poblano Soup

with Avocado & Quesadillas

25 MIN
$16.99 2 Servings
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From the Test Kitchen

This hearty, Mexican-style soup features a trio of poblano, onion, and pre-cooked sweet potatoes in a smoky guajillo chile-chicken broth, then topped with fresh avocado, lime sour cream, and cotija. A side of cheesy, golden brown quesadillas is ideal for dipping as you go.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Sweet Potato & Poblano Soup with Avocado & Quesadillas
Title
  • 1 cup Chicken Bone Broth
  • 10 oz Cooked Sweet Potatoes
  • 4 Flour Tortillas
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 1 Avocado
  • 1 Lime
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ¼ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese

Sweet Potato & Poblano Soup

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. Halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice. Place in a bowl; top with the juice of 1 lime half. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of the remaining lime half; season with salt and pepper.

2 Make the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Carefully add the broth, guajillo sauce, sweet potatoes, and 1/2 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 2 to 3 minutes, or until slightly thickened and the sweet potatoes are heated through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the soup
Make the quesadillas & serve your dish
3 Make the quesadillas & serve your dish

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack; season with salt and pepper. Fold the tortillas in half over the cheese. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt, then carefully cut in half. Serve the soup garnished with the lime sour cream, diced avocado, and cotija. Serve the quesadillas on the side. Enjoy!

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