This recipe for beef and chicken fajitas with beans, cheese, guacamole, and sour cream has always been a hit at restaurants and get-togethers where I grew up on the very point of Texas. Serve alongside warm, freshly made flour tortillas and Spanish rice. To save time, you could also use tortilla chips from a bag and substitute grilled shrimp or sausage for the meat, but the flavor wouldn’t be as authentic.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 10 cups |
Ingredients
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon corn oil
- salt and pepper to taste
- 1 (12 ounce) package frozen corn kernels, thawed
- 1 cup water
- 1 tablespoon corn oil
- 1 ½ cups finely diced celery
- 1 cup diced red onion
- ¼ cup shallot, minced
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme leaves
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1 potato, peeled and cubed
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9×13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
- Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
- Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
- Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
- Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
Reviews
Wow! What else can I say? This was amazing. Especially with fresh off the cob corn kernels and some smoked salmon added at the very end and a grind of fresh pepper on top!
Family and friends loved this recipe. Substituted due to availability and doubled the recipe: 2 cups seafood broth + 3 cups vegetable broth instead of 6 cups vegetable broth, skipped white potato, sweet white onion in place of red onion. Fantastic!
Easy and tasty. I was surprised none of the reviewers used an immersion blender. I did and it’s nice and think. Then just stirred in the reserved corn. Definitely a keeper.
Very tasty. Will definitely make this again.
I thought it was very good for a totally vegan recipe and perfect timing since it’s lent and we’re not allowed to eat meat on Fridays.
This right here was the business! I seasoned my sweet potatoes with smoked paprika and a chipotle seasoning so I could add some spice. I wanted a little more spice in the end so I added red paper flakes. This came out to be really good and I added like 3 more white potatoes and more stock after hearing that it dwindles down the next day! I loved this!
I agree with many other reviewers who have said this needs something. The taste of thyme was strong, but other flavor was lacking. It is a great deal of prep for something that turns out mediocre and I wouldn’t make it again.
I made this recipe with some of the same modifications as other cooks, due to lack of exact ingredients. I did add the shrimp at the end as suggested by another cook and it was terrific. It was hearty, a touch of sweet and with a little siracha, a little bit of heat
It was rather bland.
Quite delicious and super satisfying, it really hit the spot! Used three small/medium sized sweet potatoes and a handful of New Potatoes, maybe 15-20. Also didn’t have corn oil so used vegetable oil. I think next time I would add some spice since it has some sweetness from the potatoe and corn. Maybe a poblano pepper or jalapeño.
Very nice. Did not have shallots but it turned out very well.
It’s a nice flavoured soup and I loved it. But my SO didn’t like it because he said it tastes like creamed corn which he dislikes. I disagree. My brother also made it and loved it.
Delicious. Unfortunately I burned the sweet potatoes and had to start over but it was worth it. I put in some guajillo pepper (mild) after it was done and I really liked the addition.
Made substantially as written (only had one sweet potato; no tomato paste so I minced up some sun dried tomato w/o oil). We didn’t care for the sweet potato so next time I will use all russets or mixed baby potatoes to take it to a 5-star for us.
It was too sweet and lacked punch. Next time I will add lime juice, more spices and possibly sausage
Love this!!!
I had some leftover cooked sweet potato so I decided to make this soup. It was delicious! We really liked the slight sweetness from the puréed corn. I had some leftover cream of celery soup in the fridge which I added as well as a few sautéed asparagus and snow peas and these added even more flavour as well as some nice colour. I’ll definitely make this again! Thérèse
I substituted chicken broth for vegetable, added an extra sweet potato, and added spicy italian sausage. So good!
Really yummy and filling. Added tofu for protein and it made it even more filling. Will definitely make this one again. Prep work was a little more than I expected going into it (should have read it all the way through first!), but all in all totally worth it. I expect it will taste even better as leftovers.
This is my favorite soup recipe, it’s thick and sweet and comforting! I always leave the white potato out because of allergies. I also cook this in the instant pot a lot to make it easier! Salad shrimp is a great addition too!
I did make some changes, but I used every last ingredient–I only added to because it was so bland. I really tried to liven it up–I fried a couple strips of bacon and chopped them up. I used the bacon grease to saute the vegetables and really let them go low and slow to bring out flavor. I pureed the sweet potato in the veggie broth and then added all the ingredients back in the soup. Added a pinch of cayenne to kick it up. Still bland, not sure what it’s missing. It was okay, not great, I’ll eat it but probably won’t make again.