Southwest Sweet Potato Soup Recipes

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SOUTHWEST SWEET POTATO SOUP



SOUTHWEST SWEET POTATO SOUP image

Categories     Soup/Stew     Potato

Number Of Ingredients 9

Southwest sweet potato soup
1 TB olive oil
½ cup chopped onion
2 cups peeled diced sweet potatoes
1 cup peeled diced baking potato
4 cups chicken or vegetable stock
1 cup frozen con kernels
1 roasted red bell pepper, diced
½ jalapeno pepper, seeded and chopped

Steps:

  • Heat oil over medium heat. Add onions and cook until transparent but not browned. Add potatoes and cook a few minutes longer. Add stock, heat to boiling. Reduce heat and simmer uncovered for about 20 minutes or until potatoes are tender. Puree soup with immersion blender. Add corn and peppers. Cook over medium heat until heated through, about 5 minutes.

SOUTHWESTERN SWEET POTATO NOODLES



Southwestern Sweet Potato Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 small sweet potatoes (1 1/4 pounds), peeled
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
1 small red onion, halved and thinly sliced
1 red bell pepper, cut into thin strips
1/2 to 1 small serrano chile pepper, thinly sliced into rounds
1/2 cup frozen fire-roasted corn
3 cloves garlic, finely chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 cup fresh cilantro, roughly chopped
Juice of 1/2 lime, plus wedges for serving

Steps:

  • Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
  • Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
  • Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.

Nutrition Facts : Calories 288, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 524 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 4 grams, Sugar 10 grams

SMOKY SWEET POTATO CHICKEN STOUP



Smoky Sweet Potato Chicken Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional

Steps:

  • Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
  • While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
  • Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

SOUTHWESTERN SOUP



Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

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.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

SOUTHWESTERN SALTY SWEET POTATOES TO CRY FOR!



Southwestern Salty Sweet Potatoes to Cry For! image

My friends beg for these everytime I give a party! They are so delicious and satisfying, I just never seem to fix enough no matter how many I make. I wonderful change from white oven fried potatoes which are so high in carbs. THESE ARE VERY LOW CARB. And I dare you to stop at just one serving...I found this recipe in Healthy Cooking but have modified it to my own taste.

Provided by psych751

Categories     Yam/Sweet Potato

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7

4 sweet potatoes, unpeeled,cut into generous 1 inch chunks
3 tablespoons olive oil or 3 tablespoons canola oil
3 teaspoons ground cumin powder
2 teaspoons chili powder
1 teaspoon paprika
1 -2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper

Steps:

  • Preheat your oven to 425.
  • Put sweet potato chunks into a large bowl, add oil and mix to cover well.
  • In a small bowl or cup mix all the spices and the salt together and stir until well blended.
  • Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
  • Turn onto a cookie sheet and spread out evenly.
  • Bake on the lowest rack in your oven for about 20 minutes.
  • Serve warm.
  • Which won't be a problem as they'll all be gone way before they could get cold!

Nutrition Facts : Calories 284, Fat 14.4, SaturatedFat 2, Sodium 904.4, Carbohydrate 37.2, Fiber 6.4, Sugar 7.5, Protein 3.5

SIMPLE SWEET POTATO SOUP



Simple Sweet Potato Soup image

This delicious soup has only 6 ingredients. It was given to me by my boyfriend's mom who adapted it from another recipe. It can be as thick or thin as you like, and I like it quite thick. To dress it up when serving, drizzle some cream on top and float a lime twist or slice of lime on top. Delicious hot or cold.

Provided by S Mcc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 6

6 medium sweet potatoes, peeled and chopped
1 tablespoon minced fresh ginger
2 cups chicken or vegetable stock
1 cup water, or as needed
1 lime, juiced
2 cups milk or cream, or as needed

Steps:

  • Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
  • Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 37.8 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 290.5 mg, Sugar 10.1 g

SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY



Southwestern Sweet Potato Toast Recipe by Tasty image

Here's what you need: sweet potato, small avocado, salt, pepper, corn salsa, hot sauce

Provided by Crystal Hatch

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 6

1 sweet potato
½ small avocado
salt, to taste
pepper, to taste
2 tablespoons corn salsa, for serving
hot sauce, for serving

Steps:

  • Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
  • Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
  • Mash the avocado. Add salt and pepper to taste and mix until well-combined.
  • Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 63 grams, Fat 11 grams, Fiber 13 grams, Protein 6 grams, Sugar 18 grams

SOUTHWEST STUFFED SWEET POTATOES



Southwest Stuffed Sweet Potatoes image

Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

4 medium sweet potatoes (8 to 9 oz each)
1 medium avocado, pitted, peeled and diced
1 1/2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped (about 1/2 cup)
1/2 cup chopped red or orange bell pepper
1/2 cup chopped grape tomatoes
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
2 teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons water

Steps:

  • Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
  • Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
  • Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g

SOUTHWEST POTATO SOUP



Southwest Potato Soup image

Make and share this Southwest Potato Soup recipe from Food.com.

Provided by Arastya

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 (15 ounce) can green enchilada sauce
1/2 cup red onion
1/4 cup poblano pepper
1 cup corn
1 cup black beans
1 cup cooked chicken
4 ounces sour cream
1/4 teaspoon dried chipotle powder
1/4 teaspoon cumin
3 garlic cloves
salt and pepper
3 tablespoons extra virgin olive oil
1 cup shredded cheese
1/2 cup green onion

Steps:

  • Finely chop the red onion, pablano pepper, green onions and garlic.In a large skillet saute the red onions, pablano, garlic in the olive oil. Once they are tender add the potatos and brown lightly. Add the cooked chicken, Enchilada sauce, corn, Black Beans, Cumin, Chipolte, salt and pepper. Simmer for 30 minutes. Add sour Cream and stir until blended. Serve in bowls and garnish with green onions and Shreded cheese.

Nutrition Facts : Calories 434.6, Fat 26.1, SaturatedFat 10, Cholesterol 59.9, Sodium 994.7, Carbohydrate 31.5, Fiber 5.4, Sugar 10.6, Protein 20.6

SOUTHWESTERN SWEET-POTATO GRATIN



Southwestern Sweet-Potato Gratin image

Sweet-potato slices provide a mellow base for the strong flavors of chipotle chile and cilantro. Crushed tortilla chips and mild grated cheese form a crunchy top to this potato gratin.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

Unsalted butter, for baking dish
4 large sweet potatoes (about 4 pounds), peeled and thinly sliced into rounds
Coarse salt and freshly ground pepper
1 1/2 cups grated Chihuahua or Monterey Jack cheese (6 ounces)
1 1/2 cups Cotija or French feta cheese, crumbled (6 ounces)
1 small onion, thinly sliced
1 teaspoon finely chopped canned chipotle chile in adobo (optional)
1/4 cup plus 2 tablespoons homemade or low-sodium store-bought chicken stock, or water
1/4 cup finely chopped fresh cilantro leaves
1 cup crushed tortilla chips
Lime wedges, for garnish
Mexican crema or sour cream, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13- inch baking dish; set aside. Toss potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of potatoes in buttered dish, overlapping slices. Sprinkle with half of each cheese. Top with onion.
  • Stir chipotle (if desired) into stock; drizzle over onion. Sprinkle with half the cilantro. Top with remaining potatoes; sprinkle with remaining cheeses and cilantro. Scatter chips on top.
  • Cover with foil; bake 30 minutes. Remove foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.

SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES



Sheet-Pan Southwest Chicken with Sweet Potatoes image

With this easy sheet-pan dinner, everything from the succulent chicken to the southwest-seasoned veggies goes into the oven at the same time and cooks at the same temperature. It's a hands-off meal that's on the table in about 45 minutes, and so delicious that it'll be your new go-to dinnertime solution.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

1/4 cup vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 small narrow sweet potatoes, quartered lengthwise (about 3/4 lb)
1 medium red bell pepper, cut in thin strips
1 can (19 oz) Progresso™ chick peas, drained, rinsed
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
Sliced green onions and chopped fresh cilantro leaves, if desired

Steps:

  • Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
  • In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
  • Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
  • Top with green onions and cilantro.

Nutrition Facts : Calories 520, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g

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2011-10-17 3/4 pound uncooked boneless chicken breast, cut into 1 inch cubes. 29 oz. canned diced tomatoes, salsa-style with chiles, undrained. Mix all ingredients, except corn, in a 4 quart or larger slow cooker; cover and cook on low heat for 6 hours. After 6 hours stir in corn and cover slow cooker and cook on low heat for about 30 minutes more.
From mizhelenscountrycottage.com


SOUTHWEST SWEET POTATO & TURKEY BOWL - MOM'S DINNER
2017-10-18 Add the water and 1 tablespoon olive oil. Add the peeled and diced sweet potatoes. Cook them for 15 minutes, slightly covered for the first 10 minutes. They will steam and soften the first 10 minutes, and then sauté and brown for the final 5 minutes. Remove them from the skillet to a plate and set aside.
From momsdinner.net


MEXICAN SWEET POTATO WEDGES WITH AVOCADO-CILANTRO SOUR CREAM
2021-05-24 Sweet Potatoes. Preheat oven to 425 degrees. Spread the potatoes out on a nonstick baking sheet. Drizzle with the olive oil and toss to coat. Combine the chili powder, garlic, onion, paprika, cumin and cayenne in a small bowl. Season to taste with salt. Sprinkle the spice blend over the potatoes and toss to coat.
From fromachefskitchen.com


SOUTHWESTERN SWEET POTATO SOUP - FOODTASTIC MOM
2018-11-16 Bring to a simmer and scrape any browned bits off the bottom of the pan. Stir in the chopped potatoes. Cover the pot and simmer for about 25 minutes, or until all the potatoes are easily pierced with a fork. Remove the pot from the heat. Stir in the 1/2 cup of sour cream. Use an immersion blender to puree the soup.
From foodtasticmom.com


EASY LENTIL SOUP WITH SWEET POTATOES AND BACON RECIPE
Remove and discard all but 2 Tbsp. drippings from Dutch oven. Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often, until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in sweet potato, lentils, broth, tomatoes, salt, and pepper.
From southernliving.com


SOUTHWESTERN SWEET POTATO SOUP — REBECCA KATZ
2015-01-08 Heat the olive oil in a soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the bell pepper, garlic, and another pinch of salt and sauté for about a minute. Add the sweet potatoes, cumin, chipotle and ancho chiles, and 1/2 teaspoon of salt. Mix until the sweet potatoes are well coated.
From rebeccakatz.com


ROASTED SWEET POTATOES - SOUTHWESTERN STYLE - EAT THE HEAT
2020-11-12 Instructions. In a large bowl cut up sweet potatoes, onions, and peppers into 1-inch pieces. Mix in all the spices and sugar. Sprinkle over the cut vegetables. Add the oil and vinegar and mix until all the vegetables are coated well with the spice mixture, oil, and vinegar. Preheat oven to 425° F (See note above if using a convection oven).
From eat-the-heat.com


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