Sweet Potato and Chipotle Soup

• 2 tablespoons olive oil
• 1 medium white onion, chopped
• coarse salt
• ground pepper
• 2 teaspoons ground cumin
• 2 garlic cloves, minced
• 4 medium sweet potatoes, peeled and cut into 1-inch pieces (2 lbs)
• 12-1 chipotle chili, in adobo, chopped
• 7 cups low-sodium chicken broth
• sour cream, for serving
• toasted flour tortilla, wedges for serving (optional)

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat.
2. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes.
3. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute.
4. Stir in sweet potatoes, chile, and broth.
5. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, about 20-25 minutes.
6. Let soup cool slightly.
7. Working in batches, transfer soup to a blender and puree until smooth.
8. Return to pot over low heat and season with salt and pepper.
9. Top with sour cream and serve with tortilla wedges, if desired.

olive oil, white onion, salt, ground pepper, ground cumin, garlic, sweet potatoes, chili, chicken broth, sour cream, flour tortilla

Taken from www.food.com/recipe/sweet-potato-and-chipotle-soup-437653 (may not work)