Recipes

Sweet Rewards Recipe Contest

Santa Fe Roasted Sweet Potato and Shrimp Soup

2011 Sweet Rewards Recipe contest 3rd Place Winner - Main Dish Category

Ingredients:

4 cups fresh peeled sweet potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon each, salt and ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano leaves (preferably Mexican oregano)
1 cup bottled mild chunky Salsa Verde
1 can (15-1/2 oz.) black beans, drained and rinsed
1 bag (16-oz.) frozen corn, thawed
1 small red onion, quartered and thinly sliced
6 cups low-sodium chicken broth
1/2 cup fat-free half and half
1 lb. raw medium shrimp, peeled, tails removed, and de-veined
2 tablespoons fresh lime juice
1/4 cup fresh chopped cilantro leaves
1 8-ounce package crumbled plain feta cheese

Instructions:

Preheat oven to 425º F. Place sweet potatoes on large baking sheet (14”x17”) and toss to coat with 2 tablespoons olive oil. Spread out in single layer. Sprinkle with salt, pepper, cumin, and oregano. Bake at 425º F, stirring occasionally until fork tender and beginning to brown, about 35 to 40 minutes. (Can be made ahead of time. Place in covered bowl and refrigerate until ready to use.) Transfer to large stock pot. Add salsa, black beans, corn, red onion, chicken broth, and half and half. Heat over medium heat for 10 minutes, stirring occasionally. During last five minutes of simmering, add shrimp, lime juice and cilantro leaves. To serve, ladle into serving bowls and top each with crumbled feta cheese (about 1-1/2 tablespoons each).

Makes 6 servings

Credits:

Sharyn L. Hill
Las Cruces, NM