Friday, January 14, 2011

Diced Potato And Chipotle Sweet Potato Soup

4 Medium Sweet Potatoes (2Lbs) Peeled And Diced
1 Can Diced Potatoes
1 Can No Salt Added Diced Tomatoes
1/4 TSP Sea Salt
1/4 Cup Finely Minced Onion
1 TBSP Minced Garlic
1/4 Cup Cilantro
1 TBSP Garlic Powder
1 TBSP Cumin
1 TBSP Onion Powder
1/4 TSP White Ground Pepper
1 Cup Soymilk
1/4 Cup Splenda
1 or 2 TBSP Extra Virgin Olive Oil
1 TSP Paprika
1 TBSP Chopped/Minced Jalapenos (You Can Find These Jarred in Produce Section of Store)
1/2 - 1 TBSP Adobo Chili Powder
1/4 TSP Agave Syrup
1 Cup Water
6 Cups Very Low Sodium Chicken Broth/Stock
Ground Cinnamon For Topping
Fat Free Greek or Regular Fat Free Plain Yogurt for Serving
1 Large Stock Pot  or Dutch Oven

Heat Oil Over Medium High Heat
Add in Onion, Garlic, Jalapeno, Sea Salt, Pepper, Cumin, & Adobo Powder, Stir/Cook 3-5 Minutes
Add in Water, Diced Potatoes, Tomatoes, Cilantro, Paprika, Garlic & Onion Powder, Stir/Cook 5 Minutes
Add In Broth, Sweet Potato, Splenda, Agave And Bring to a Boil
Reduce Heat And Simmer For 25-35 Minutes on Until Sweet Potatoes Are Fork Tender

Done And Ready For Topping

I Use Fat Free Plain Yogurt When My Store is Sold Out of the Large Size of Fat Free Plain Greek Yogurt. I Use This Just Like Sour Cream.

2 TBSP of Yogurt Topping

Serve Tortilla Chips With This if You Like or Tortillas.

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