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Chipotle Sweet Potato Soup with Queso Blanco

Yield: 10 cups Prep 20 mins Start to Finish  1 hr
Chipotle Sweet Potato Soup with Queso Blanco


  • 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


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

  • cal.(kcal)200,
  • Fat, total(g)6,
  • chol.(mg)8,
  • sat. fat(g)2,
  • carb.(g)30,
  • fiber(g)3,
  • pro.(g)7,
  • sodium(mg)408,
  • Percent Daily Values are based on a 2,000 calorie diet