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ShareChipotle Sweet Potato Soup with Queso Blanco
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(42)
Yield: 10 cups
Prep:
20 mins
Start to Finish: 1 hr
Start to Finish: 1 hr
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 3 pounds sweet potatoes, peeled and diced
- 1 teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons honey
- 3/4 teaspoon cumin
- 1 chipotle pepper in adobo, seeds removed
- 4 cups low-sodium chicken broth
- 3/4 cup evaporated milk
- 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 Facts
- Calories(kcal)200,
- Protein(gm)7,
- Carbohydrate(gm)30,
- Fat, total(gm)6,
- Cholesterol(mg)8,
- Saturated fat(gm)2,
- Dietary Fiber, total(gm)3,
- Sodium(mg)408,
- Percent Daily Values are based on a 2,000 calorie diet
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