Japanese Yam and Kale Soup

Mince the garlic. Peel and dice the onion. Dice the Japanese yam (no need to peel). Desteem the kale and thinly slice leaves. Trim, deseed, and mince the jalapeño. Remove the husk from the corn and cut the corn kernels from the cob. Drain and rinse the cannellini beans.

Place a large pot over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the the minced garlic, diced onion, as much jalapeño as you’d like, and a pinch of salt. Cook until fragrant, about 2 to 3 minutes.

Add the diced yam, corn kernels, cannellini beans, vegetable broth, cumin, Mexican oregano, 3 cups water, 1/4 tsp salt, and a pinch of pepper to the soup pot. Bring to a simmer, cover and cook until the Japanese yams are fork tender, about 10 to 12 minutes.

Zest the lime and cut into wedges. Slice the corn tortillas into ¼ inch thick strips. Place a medium skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tortilla strips and cook, tossing occasionally, until browned in places and crispy. Transfer to a paper towel-lined plate and sprinkle with salt and lime zest.

Add the sliced kale to the soup and stir. Ladle the Japanese yam and kale soup between large bowls and top with the crispy lime tortillas. Serve with lime wedges. ¡Buen provecho!