Spicy Sweet Potato Chipotle Soup
Need inspiration for easy lunches and dinners? This soup has you covered—it's a cinch to pull together and not too spicy. Stir in some extra yogurt for more creaminess, or add more chipotles for extra heat if you need some “warming up”!
|2||lb||sweet potatoes (peeled and cut into 1-inch pieces)|
|1||chipotle chile in adobo sauce (minced)|
|7||c||low-sodium chicken broth|
|2⁄3||c||Stonyfield Organic Plain Whole Milk Yogurt|
Heat oil in a medium-size skillet over medium-high heat. Add onion, cumin, garlic, salt and pepper and cook for 7 minutes, stirring occasionally. Scrape contents of skillet into slow cooker bowl and add potatoes, chipotle chile, and broth. Cover and cook on high for 4 hours, or low for 6 hours, or until potatoes are tender.
Working in batches, carefully transfer soup to a blender and puree until smooth. Add yogurt to blender and puree until well blended. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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