Mexican Soup

Instructions

1. Heat a large pot or dutch oven over medium-high heat. Once hot, add olive oil and onion. Sauté onion for 5 minutes, stirring frequently, until slightly browned. 
2. Add sweet potatoes, bell pepper and all of the spices (cumin, smoked paprika, salt, sugar, chili powder). Stir to coat potatoes and peppers. Cook for 4 minutes, stirring frequently. 
3. Add jalapeno, garlic and tomato paste and sauté 1 minute longer.
4. Add vegetable broth along with diced tomatoes and deglaze the pot. Give everything a good mix and bring the soup to boil, then cover and simmer for 20 mins. 
5. Add beans and corn and bring to a boil over medium-high, then reduce heat to low and simmer, undisturbed, about 10 minutes. 
6. Remove from heat, stir in lime juice and top with cilantro, chopped onion, sliced jalapeno and shredded cheese.
7. Serve hot with tortilla chips, lime wedges and avocado on the side.
8. Enjoy!