Thick Tortilla Soup

Heat oven to 375 degrees F.

Heat oil in Dutch oven or 4-quart saucepan over medium high heat until hot. Add onions and garlic; cook and stir 5 to 7 minutes or until onions are tender. Stir in sweet potatoes, broth, cumin, oregano, chili powder and ground red pepper. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until sweet potatoes are tender. Arrange tortilla strips in single layer on ungreased cookie sheet.

Lightly spray strips with nonstick cooking spray. Bake at 375 degrees F for 8 to 12 minutes or until light brown and crisp. Cool on paper towels. Set aside.

Carefully transfer 2 1/2 cups hot sweet potato mixture to food processor bowl with metal blade or blender container; process until smooth. Return mixture to Dutch oven. Stir in tomatoes, corn, chiles and cilantro. Cook over medium heat for 5 to 7 minutes or until thoroughly heated, stirring constantly.

To serve, spoon into individual soup bowls. Top each with crisp tortilla chips.