Spicy Sweet Potato Soup with Crispy Tortillas

  • serves 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

47 Ratings
Directions for: Spicy Sweet Potato Soup with Crispy Tortillas


Spicy Sweet Potato Soup

¼ cup olive oil

3 onions, peeled and chopped

4 cup chicken stock

2 large sweet potatoes, washed and grated

1 chipotle pepper, in adobe sauce

1 tsp ground cinnamon


The Garnish

1 small bunch cilantro, minced

½ cup sour cream

Salt and pepper

1 flour tortilla


Spicy Sweet Potato Soup

1. Preheat oven to 375°F.

2. Place a large soup pot over medium-high heat and add oil and onions. Sauté until golden brown.

3. Add the stock and grated sweet potatoes and stir.

4. Bring to a simmer and add chipotle pepper, cinnamon and salt.

5. Continue to simmer until potatoes have softened.

6. Puree in a blender, or with an immersion blender.

7. Adjust seasoning and, if necessary, adjust the thickness by adding a cup or so of water.

The Garnish

1. Stir cilantro into sour cream and season with salt and pepper.

2. Roll tortilla into a cigar shape and slice thinly.

3. Place on a baking sheet and bake until crispy, about 15 minutes.

4. Top each bowl of soup with a dollop of sour cream and a handful of the tortilla chips.

See more: Winter, Soup, Hot and Spicy, Quick and Easy, Potatoes, Bake



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