adapted from Kathryne Taylor, Love Real Food
4 - 6 servings
In large Dutch oven or soup pot, warm the olive oil over medium heat. Add the onion, sweet potato, bell pepper, and jalapeño. Cook, stirring occasionally until the sweet potatoes are easily pierced by a fork, about 10–15 minutes.
Add the garlic, cumin, chile powder, and salt and cook until fragrant, about 30 seconds. Add the beans, tomatoes, and broth. Cover pot, raise heat to medium high and bring to a boil. Then crack the lid a bit and lower the heat to maintain a gentle simmer for about 30 minutes, until broth is flavorful and sweet potatoes are very tender.
Preheat oven to 400° F. Line a large rimmed sheet pan with parchment. Toss the tortilla strips with the olive oil in a bowl then spread out on the prepared sheet pan. Bake until crisp, about 10 minutes and sprinkle with salt.
To serve, ladle soup into bowls, top with tortilla strips and pass the toppings.