Creamy Southwest Sweet Potato Soup with Chipotle

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A velvety sweet potato soup enriched with smoky chipotle peppers and regional spices, perfect for a comforting meal with a Texas twist. This American-inspired soup recipe, ready in about 40 minutes, pairs medium sweet potatoes, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, peeled and diced into 1-inch cubes medium sweet potatoes
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, finely chopped chipotle in adobo sauce
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup half-and-half cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until the onion becomes translucent and fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tbsp finely chopped chipotle in adobo sauce; cook for 1 minute until aromatic.
3. Step 3: Add 3 peeled and diced medium sweet potatoes (1-inch cubes) and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the sweet potatoes are very tender.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy directly in the pot. Stir in 1/2 cup half-and-half cream, 1 tsp kosher salt, and 1/2 tsp ground black pepper.
5. Step 5: Simmer for an additional 5 minutes over low heat until heated through and slightly thickened before ladling into bowls to serve.