Simple Chipotle Sweet Potato Soup – Recipe
Serving Information: Serves 8
Nutritional information: 171 calories per serving.
1 tablespoon of all-purpose flour
6 cups of unsalted chicken broth
2 medium sweet potatoes peeled and cubed (should be about 6 cups worth)
1 chipotle pepper in adobo, seeded and chopped
2 tablespoons adobo sauce
¾ teaspoon kosher salt
½ teaspoon cinnamon
½ cup sour cream
2 tablespoons of water
2 tablespoons of unsalted butter
1 large onion (chopped)
- Melt 2 tablespoons of butter in a large cooking pot (or Dutch oven) on high heat. Add in the chopped onions and sauté until they are light brown. This should take 3 to 4 minutes. Reduce heat to medium-high. Stir occasionally until the onions are soft – about 4 more minutes.
- Whisk together your flour and ¼ cup of the chicken broth. Add this mixture, sweet potatoes, the chipotle pepper, adobo, salt, cinnamon, and the rest of the butter into the onion and butter mixture cooking on the stove. Bring it to a boil and then keep the heat on medium, cover the pot, and let it simmer while stirring occasionally until the sweet potatoes are tender. This should take about 15 minutes. Now remove it from the stove and let it cool for 10 minutes.
- Transfer the mixture, in batches, into a blender. Remove the center piece of the blender lid to allow the steam to escape, then secure the lid. Place a clean towel over the lid opening to avoid splatters and then blend until the mixture is smooth. Return to the cooking pot.
- Whisk together the sour cream and water (you can add additional water if you need to, until the mixture is then enough to drizzle over the soup). Ladle soup into bowls and drizzle the sour cream mixture over the soup before serving.