Fall Fiesta Sweet Potato Soup

A nutritionally dense Fall soup packed with flavor and color. Uses chorizo and powdered chipotle.
Course Lunch or Dinner
Cuisine Southwest Cuisine
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Author Heather


  • For the Soup
  • 6-8 cups chicken broth *depending on desired thickness
  • 3 large sweet potatoes peeled & diced *approximately 9 cups diced
  • 1 med brown onion
  • 4 cloves garlic
  • 1 lb chorizo
  • 2 tbsp extra virgin olive oil
  • Juice of 2 lg. limes *approximately 1/2 cup
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp powdered chipotle *for mild heat 1 tsp will make med heat & 1 1/2- 2 tsp will make hot heat
  • For the Garnish
  • cilantro
  • roasted red peppers
  • pepitas
  • plain greek yogurt
  • diced avocado
  • tortilla chips
  • limes


  • Peel sweet potatoes, dice into small chunks- place into 10-12 quart stock pot. Set Aside.
  • Dice onion. Set aside.
  • In a large frying pan over med-med/high heat, add olive oil. Take chorizo out of casing, add to frying pan. Break apart meat with spatula while sautéing. Once meat is cooked remove to a plate with a paper towel to absorb extra fat. Refrigerate until needed.
  • While pan is still hot add diced onion. Sauté until caramelized. Add coriander, cumin and chipotle towards the end of sautéing and heat for 1 additional minute. Deglaze pan with about 1/2 cup of chicken broth to ensure all spice flavor is picked up. Add to potato stock pot.
  • Peel and crush garlic, add to stockpot along with remaining chicken broth.
  • Bring to a boil over high heat. Cover and lower heat to med/low Cook for approximately 45 mins or until potato is extremely tender. Juice limes and add at the end of cooking process. Turn off heat.
  • With an immersion blender, blend until smooth. Add cooked chorizo and warm soup over med heat until desired warmth.
  • Garnish with favorite toppings.


*Please use as many organic ingredients as possible.*