Chipotle Sweet Potato Soup

Hearty and delicious, this chipotle sweet potato soup packs a punch of flavor with corn, poblano pepper, cilantro, and a touch of bacon.

Course Soup and Stew

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 224kcal

4 strips bacon
2 jalapeño peppers de-seeded and chopped (option: omit and use more hot sauce instead)
1 poblano pepper (de-seeded and chopped)
1 medium sized onion (chopped)
1 tsp. minced garlic
1/2 tsp. ground cumin
1 tsp. chipotle chili powder
1 large sweet potato (peeled and cubed)
4 cups chicken or vegetable broth
2 bay leaves
1 cup milk
1 cup frozen corn
1 tsp. salt (if using low-sodium broth, less salt if using regular)
1/8 tsp. black pepper
1 tsp. hot sauce )adjust based on desired level of spice)
Juice of one lime
1 Tbsp. chopped fresh cilantro
1 small avocado diced (for garnish)
1/2 cup plain yogurt or sour cream (for garnish)

Fry bacon in a large pot over medium-high heat until cooked. Remove and set aside.
Add onion, poblano, jalapeño, and garlic and sauté 3-5 minutes until onion is starting to brown. Add cumin and chipotle chili powder and cook a minute longer. Add sweet potato, bay leaves, and broth. Cover and simmer approximately 20 minutes.
Add milk and corn. Stir and simmer an additional 15-20 minutes or until sweet potatoes are soft (time will vary depending on size of sweet potato pieces).
Remove bay leaves. Use an emulsion blender to blend the soup inside the pot or remove and blend in a blender until smooth.*
Add remaining ingredients, adjusting salt, pepper, and hot sauce levels to taste.
Garnish with avocado, yogurt and cilantro and serve.

*If you would like to have large pieces of sweet potato and corn pieces in the soup, remove 1/3 of the soup and set aside before blending.