Sweet Potato and Kale Tortilla Soup

• 2 T. extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 or 2 jalapeño chiles, seeded and minced
• 1 t. chili powder
• 3/4 t. cumin
• 1 lg sweet potato or garnet yam, cut into bite-sized cubes
• 5-6 cups vegetable stock or water
• 14.5 oz can diced tomatoes
• sea salt
• 1 bunch kale, stemmed and chopped
• full-fat plain or Greek yogurt for dolloping
• queso fresco for sprinkling
• fresh cilantro leaves for sprinkling
• 1 avocado, peeled, pitted, and chopped
• 4 radishes, thinly sliced
• 4-6 limes, cut into wedges

Heat the olive oil in a medium saucepan over medium heat.  Add the onion and cook, stirring occasionally, until soft and just golden brown, 5-8 minutes.  Add the garlic, jalapeños, chili powder, and cumin and cook until fragrant, about 1 minute.  Add the sweet potato, stock and tomatoes with their juices and bring to a boil.  Add 1/4 tsp. salt, cover loosely, and reduce the heat to medium-low.  Simmer until the sweet potatoes are completely tender, 30-35 minutes.  Uncover the pot, add the kale, and cook until just wilted, about 3 minutes.

Ladle the soup into bowls and garnish.  Serve warm with the lime wedges.

Serves 4-6.

VERDICT:  I didn't record here the directions for making tortilla strips, since I will never, ever do that.  It probably diminished the overall effect, but I just crushed up some tortilla chips and threw them in.  I also didn't bother with the queso fresco.  In future, I might use that and skip the yogurt, which disintegrated quickly.  I like the hearty vegetables, and it's a nice warming soup for winter.  Keep.