Chipotle Sweet Potato Soup with Queso Blanco
Fresh lime juice, smoky chipotle peppers, and spicy cumin tame the sweetness from the honey and potatoes in this creamy side-dish soup.
Ingredients
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1 Tbsp olive oil
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1 large onion, chopped
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2 garlic cloves, crushed
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3 lbs sweet potatoes, peeled and diced
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1 tsp kosher salt
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1 Tbsp fresh lime juice
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1-1/2 Tbsp honey
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3/4 tsp cumin
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1 chipotle pepper in adobo, seeds removed
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4 cups low-sodium chicken broth
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3/4 cup evaporated milk
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3/4 cup queso blanco, crumbled
Directions
1.
In a 4-1/2-quart pot over medium-high heat, combine oil, onion, garlic and sweet potatoes. Cover and cook, stirring occasionally, 10 min. Add salt, lime juice, honey, cumin, chipotle pepper and 3 cups broth and bring to a simmer; cover and cook until very soft, 18 to 20 min.
2.
Remove from heat. Add 1 cup broth and milk. Use an immersion blender to puree the soup. (Alternately, in batches, puree soup in blender, holding lid on with a towel while blending.) Serve with cheese. Makes 10 cups.
Nutrition information
Calories 200, Total Fat 5.5 g, Saturated Fat 1.5 g, Cholesterol 8 mg, Sodium 408 mg, Carbohydrate 30 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Sweet Potato Soup with Chipotle Cream
Maple syrup adds a hint of sweetness to the rich broth in this low-calorie meatless soup. It's finished off with a dollop of spicy cream.
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