Spicy Sweet Potato Pumpkin Soup Print Email

1 chicken breast or 6-8 cups chicken broth
2 large sweet potatoes, peeled and diced
2 celery stalks
1 small carrot, peeled and cut in medium pieces
1 small onion, cut in medium pieces
2 garlic cloves
fresh parsley
1 TBS ground nutmeg
1 chipotle adobado pepper
4 ounces cream cheese
salt and pepper to taste
baked or fried tortilla strips for garnish

In a large pot boil chicken breast in 6-8 cups of water, add salt and onion. When the chicken is almost cooked, 15-20 minutes, add vegetables to the pot. Or if you are using chicken broth boil vegetables in it until tender, approximately 20 minutes. Remove chicken breast from the pot and save for something else.

Blend vegetables in batches and return to the pot. In one of the batches blend chipotle pepper and cream cheese. Add nutmeg, salt and pepper to taste and bring to a boil. Reduce heat to low and simmer for 7 minutes.

Serve and garnish with tortilla strips. Makes 4-6 servings