Chipotle Sweet Potato Soup

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Chipotle Sweet Potato Soup

4.6 of 5 (47)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.1
  • Total Fat: 3.2 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,053.8 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.2 g

View full nutritional breakdown of Chipotle Sweet Potato Soup calories by ingredient
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Introduction

This is one of my favorite soups! Slightly sweet with a kick! The chipotle en adobo peppers can be found at a regular grocery store where the authentic mexican ingredients are. They are in a can and only one pepper is plenty for this whole pot of soup. This is one of my favorite soups! Slightly sweet with a kick! The chipotle en adobo peppers can be found at a regular grocery store where the authentic mexican ingredients are. They are in a can and only one pepper is plenty for this whole pot of soup.
Number of Servings: 10

Ingredients

    1 tablespoon olive oil
    1 white onion, chopped
    2 tablespoons packed brown sugar
    4-5 garlic cloves, minced
    2-3 teaspoons minced and peeled fresh ginger
    1 chipotle en adobo, chopped
    3 sweet potatoes (about 2 pounds), chopped
    6 cups chicken broth (or veg. broth)
    3/4 cup dry white wine
    pinch of salt
    1/4 tsp black pepper
    1- 8 oz can evaporated milk (non or lowfat)
    2 teaspoons grated lime zest
    2 teaspoons fresh lime juice

Directions

Heat the oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until tender. Add the sugar, garlic, ginger, and chipotle pepper; cook for about 2 minutes

Stir in the Sweet potatoes, broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally , until fork-tender, about 25 minutes.

Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture to a food processor or blender and puree (I use one of those handheld Braun mixers right in the pot). Return soup to pot. Stir in evaporated milk and return to a simmer. Remove from heat and stir in the lime zest and juice. Enjoy! Easy to freeze in 1 serving containers...makes a great lunch to go if you have access to a microwave.

Number of Servings: 10

Recipe submitted by SparkPeople user DANYA007.

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Member Ratings For This Recipe



  • 4 of 6 people found this review helpful
    YOGATICHA, I just put them in a baggie laid out flat juice and all and freeze. Break off what I need next time. And the next time will be to make this today! - 5/11/09

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  • Incredible!
    3 of 3 people found this review helpful
    Yummy with a bit of a kick. Substituted apple juice for the wine (allergy) and it was great!!! Leftovers will be great for tomorrows lunch! - 2/2/08

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  • Incredible!
    3 of 3 people found this review helpful
    Wow - this IS good! Fun combination of flavors, but somehow the sweet potatoes, spicy chipotle peppers and zesty lime works together beautifully. I used a potato masher in the pot & had a not-quite-smooth texture which I really liked. Will definitely make again! - 5/3/07

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  • Very Good
    2 of 2 people found this review helpful
    I really loved this recipe. As I am diabetic, I decided to leave out the sugar, and I'm sure it didn't need any as the sweet potato was sweet enough. I used ordinary skimmed milk as well, since I have never seen low or fat free evaporated. - 9/17/12

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  • 2 of 2 people found this review helpful
    I'm in college and I looked up this recipe after having a soup by the same name at a restaurant. This one is even better, and easy to make! My roommates love it too, and there is plenty to go around. - 10/22/09

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