Easy Chipotle Sweet Potato Soup
This recipe utilizes the ease of chipotle chili powder, but you can use a teaspoon (or two) of minced chipotles in adobo sauce with a teaspoon of cumin as a substitute. Power up the protein by adding a can of black beans, rinsed and drained. Another option is adding three Granny Smith apples, peeled, cored and diced.
1 medium yellow onion, diced
5 sweet potatoes, diced small
1 garlic clove, minced
1 (10-oz.) can diced tomatoes and green chilies, undrained
1 (32-oz.) container chicken or vegetable broth
2 tsp. kosher salt
1 tsp. chipotle chili powder
1 tsp. ground black pepper
1/2 c. heavy whipping cream
1. In the crock of a slow cooker, combine all ingredients except heavy whipping cream. Cover and cook on low for 6 hours. Check to ensure vegetables are soft.
2. Stir in heavy whipping cream. Working in batches, puree all of the soup in a blender until nearly smooth. Return the soup to the crock.
Apron Strings Notes: If you prefer a rustic finish, puree slightly less time than if you prefer a very smooth finish. Nonfat Greek yogurt can be substituted for the cream. Top with sliced avocado and cilantro!