Mexican Sweet Potato "Pasta" Soup

Ingredients

1 - 10oz ECF Sweet Potato Ribbons

1 tbsp. olive oil

2 garlic cloves, minced

1 small yellow onion, diced

1 - 10oz can of tomatoes and green chilis

½ tsp. cumin

1 tbsp. (or more to taste) chili powder

3 cups chicken broth, low sodium (vegetable for vegetarian option)

1 ½ tbsps. chopped fresh cilantro

Fresh lime juice and avocado chunks for serving

Directions

1. Heat the olive oil over a large saucepan on medium heat. Add the minced garlic and cook for about 30 seconds (until fragrant) and then add in the diced onion. Cook until translucent, about  2 - 3 minutes.
2. Add in the diced tomatoes and chilis, cumin, chili pepper, and salt and pepper to taste. Cook for 2 - 3 minutes.
3. Add in the chicken (or vegetable broth). Cover and bring the soup to a boil.
4. After boiling, add in the sweet potato ribbons and simmer.
5. Cook until the desired consistency of the ribbons is reached - around 5 - 6 minutes.
6. Add in the cilantro, stir, and remove from heat.
7. Top with avocado chunks and a squeeze of fresh lime juice before serving.