This simple soup features a mildly spicy broth married with the earthy sweetness of white sweet potatoes and the lushness of wilted chard. It’s not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate blood sugar and are naturally low in fat.
Ingredients
5 cups water
Corn oil, for frying
4 ancho chiles
10 cloves pan-roasted garlic
1¼ teaspoons salt
1 teaspoon dried Mexican oregano
1 medium white sweet potato, chopped into 1-inch pieces
1 bunch chard, greens and stems sliced paper thin
1½ cups cooked pinto beans or 1 (15-ounce) can pinto beans, drained and rinsed
Instructions
Bring the water to a boil in a medium pot. Heat ⅛ inch of corn oil in a medium skillet over medium heat. Add the anchos and fry them for 20 seconds on each side. Place the anchos in the boiling water, reduce it to a simmer, and simmer the anchos for 6 to 8 minutes. Remove them from the water and when they are cool enough to handle, remove the stems.
In a blender or food processor, purée the anchos, garlic, salt, oregano, and the water used to simmer the anchos until smooth. Return the purée to the pot and bring it to a simmer. Add the sweet potato, chard, and beans and cook until the sweet potatoes are al dente, about 6 minutes.