CHIPOTLE SWEET POTATO SOUP

I LOVE soups and I LOVE Mexican food. This chipotle sweet potato soup is a creation of mine that came from cravings for both. It’s very similar to a corn chowder but with spice from chipotle peppers and creaminess from coconut cream. This is officially my go-to soup for the cold weather this year and it should be yours too! It also happens to be gluten and dairy free – give it a try!

Here’s what you’ll need:

  • 2 tbsp avocado or olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp paprika
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • 2 large sweet potatoes, peeled and chopped into small pieces
  • 4 cups chicken broth
  • 1 lb cooked chicken breast, cut into small pieces
  • 1 can sweet corn
  • 4-5 chipotles in adobo, chopped
  • 1/3 cup cilantro, chopped
  • 1 can coconut cream
  • juice of one lime

In a large pot, heat 2 tablespoons of avocado oil over medium/high heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 10 minutes. Mix in the chopped sweet potatoes and all of the spices.

Cover the sweet potatoes entirely with the 4 cups of chicken broth and bring to a boil. Simmer for 15-25 minutes, until the sweet potatoes are tender. Reduce heat to low and add in the chicken, corn, chopped chipotle peppers and cilantro.

Mix everything and simmer for 10-15 additional minutes to allow the flavors to combine. Add additional salt to taste if needed.

Pour in the entire can of coconut cream and squeeze in the lime juice. Give everything one more stir and continue to simmer on low or serve.

CHIPOTLE SWEET POTATO SOUP

Ingredients:

  • 2 tbsp avocado or olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp paprika
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • 2 large sweet potatoes, peeled and chopped into small pieces
  • 4 cups chicken broth
  • 1 lb cooked chicken breast, cut into small pieces
  • 1 can sweet corn
  • 4-5 chipotles in adobo, chopped
  • 1/3 cup cilantro, chopped
  • 1 can coconut cream
  • juice of one lime

Instructions:

  1. In a large pot, heat 2 tablespoons of avocado oil over medium/high heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 10 minutes.
  2. Mix in the chopped sweet potatoes and all of the spices. Cover the sweet potatoes entirely with the 4 cups of chicken broth and bring to a boil. Simmer for 15-25 minutes, until the sweet potatoes are tender.
  3. Reduce heat to low and add in the chicken, corn, chopped chipotle peppers and cilantro.
  4. Mix everything and simmer for 10-15 additional minutes to allow the flavors to combine. Add additional salt to taste if needed.
  5. Pour in the entire can of coconut cream and squeeze in the lime juice. Give everything one more stir and continue to simmer on low or serve.
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