8 hrs 55 mins
8 hrs 20 mins
Sue Lau's Note:
This spicy southwestern soup has a touch of roasted red peppers in it. If you don't want to make your own, you can save time and use ready-prepared. Very warming on a cold day and makes the house smell great!
My Private Note
Units: US | Metric
- 2 red bell peppers
- 2 dried New Mexico chiles
- 2 cups boiling water
- 1 tablespoon oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 serrano peppers or 1 jalapeno chile, seeded and minced
- 1 teaspoon salt
- 1 teaspoon dried oregano leaves
- 4 cups peeled diced sweet potatoes
- 6 cups vegetable broth
- 2 cups frozen corn kernels, thawed
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 3 tablespoons chopped fresh cilantro
- 1Preheat oven to 400F.
- 2Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
- 3While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
- 4Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
- 5Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
- 6Cut out the stem and remove seeds; slice peppers thinly and set aside.
- 7Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
- 8Cook the onion in the oil in a skillet until tender.
- 9Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
- 10Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
- 11Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
- 12Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
- 13Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
- 14Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
- 15To serve, garnish with cilantro and roasted red pepper.
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Nutritional Facts for Santa Fe Sweet Potato Soup
Serving Size: 1 (274 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 179.5
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 442.9 mg
- Total Carbohydrate 37.6 g
- Dietary Fiber 5.4 g
- Sugars 7.1 g
- Protein 4.0 g
The following items or measurements are not included: