I found this recipe out of a desperate search for a quick and comfy meal on a chilly weekend night. I was cold, hungry and craved healthy comfort food (is there such a thing?).
We have frozen corn from our fall harvest in the freezer and always have sweet potatoes on hand. I also had just used some chipotles in adobo sauce a few weeks ago and had the left overs in the fridge. It was super fast to throw this together!
If you haven't tried chipotles in adobo yet, they are jalapeno peppers canned in a sweet and smoky tomato, garlic, vinegar sauce. The spicy heat comes from the seeds in the peppers so I always scrape them off before I add it to my recipes which allows me to control how much spice my food has. This recipe only calls for one small pepper, which in my opinion had a bit of heat but more added flavor. You can certainly leave it out if you don't like heat. Or replace it with a few dashes of hot sauce.
This recipe can be blended to make it smooth or leave it unblended - however you prefer. If you leave it unblended but want it thicker - mix cornstarch and water or flour and milk together to create a thickener and add it to the soup.
I will be keeping this recipe on hand because we have family members who are vegan and it's a great one to freeze!
This recipe is super easy, creamy, comforting, and so delicious! We topped it off with fresh cilantro, avocado and plain yogurt which acts like sour cream.
Total Time 50 Min
2 tablespoons olive oil
1 medium white onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
2 large sweet potatoes (4 cups total), peeled and diced to 1 inch
2 cups frozen or canned corn (drained)
1 chipotle chile in adobo chopped, seeds scraped out and discarded
7 cups low-sodium chicken broth
Garnish with - dollop of plain yogurt or sour cream, cilantro, avocado
In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high.
Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes.
Add cumin and garlic and cook, stirring until fragrant, about 1 minute.
Stir in sweet potatoes, chile, and broth.
Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.
Let soup cool slightly. Working in batches, transfer soup to a blender (or use an immersion blender) and puree until smooth or desired consistency.
Return pureed soup to pot over low heat and season with salt and pepper.
Top soup with garnishes as desired.
Adapted from Martha Stewart Recipe