Santa Fe Sweet Potato Soup Recipes

SANTA FE SWEET POTATO SOUP

Steps:

• Preheat oven to 400F.
• Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
• While 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.
• Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
• Remove 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).
• Cut out the stem and remove seeds; slice peppers thinly and set aside.
• Remove 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.
• Cook the onion in the oil in a skillet until tender.
• Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
• Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
• Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
• Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
• Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
• Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
• To serve, garnish with cilantro and roasted red pepper.

FIESTA SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

SANTA FE SOUP RECIPE

Steps:

• In a large pot, brown meat and drain.
• Add tomatoes, pinto beans, black beans, corn, ranch dressing mix, and taco seasoning.
• Simmer on low heat for 20-30 minutes or until heated through.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

SANTA FE SOUP

Steps:

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

SANTA FE SOUP

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.