Southwestern Salsa Soup

• 1 tablespoon vegetable oil
• 2 cloves garlic, finely chopped
• 1 (15 3/4 ounce) can sweet potatoes, drained
• 1 (11 ounce) jar thick & chunky salsa (mild, medium "or" hot)
• 13 cup finely chopped tortilla chips
• 1 (15 1/2 ounce) candark kidney beans, drained and rinsed
• 1 (15 1/4 ounce) can corn, drained
• 1 teaspoon oregano
• 3 tablespoons chopped fresh cilantro or 3 tablespoons parsley
• 2 teaspoons lime juice

1. In a large pot, heat oil over medium-high heat.
2. Add garlic and stir until lightly browned, about 30 seconds.
3. Remove pan from heat and add sweet potatoes.
4. Mash them to a puree with a potato masher.
5. Add chicken broth, salsa and tortilla chips.
6. Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
7. Add beans, corn and oregano and cook until heated through.
8. Stir in cilantro or parsley and lime juice and serve.

vegetable oil, garlic, sweet potatoes, chunky salsa, tortilla chips, kidney beans, corn, oregano, fresh cilantro, lime juice

Taken from www.food.com/recipe/southwestern-salsa-soup-26567 (may not work)