Looking for a fun new way to prepare sweet potatoes? This delightfully smoky, spicy soup gets its depth of flavor and silky texture from a mix of Pacific Foods® Unsalted Organic Chicken Bone Broth, blended sweet potatoes and chipotle peppers. A squeeze of lime brings some fresh acidity, and sour cream adds body and tang.
Heat oil in a large Dutch oven or saucepan over medium; add onion and poblano and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, smoked paprika, and cumin; cook, stirring constantly, until toasted and fragrant, about 2 minutes. Add sweet potatoes and tomato paste; cook, stirring constantly, until sweet potatoes are coated in spices and tomato paste, about 1 minute.
Stir in bone broth, diced tomatoes, chipotle chiles, and season with kosher salt; bring to a boil over medium-high. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until sweet potatoes are tender, about 15 minutes.
While soup simmers, stir together sour cream, lime zest, and 1 teaspoon of the lime juice. Season with kosher salt.
When sweet potatoes are tender, remove from heat and ladle 3 cups of the soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended mixture back into soup. Stir in remaining 2 teaspoons lime juice into soup.
Serve hot topped with sour cream mixture, pumpkin seeds (pepitas), and cilantro.
To make a meal, top with cooked shredded chicken or black beans and/or crushed tortilla.
Soup leftovers can be refrigerated in an airtight container for up to 1 week. Reheat soup gently on the stovetop or in the microwave and serve with desired toppings (stored separately).
Soup can also be frozen. Let cool to room temperature then portion and freeze for up to 4 months.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.