Ingredients

• 6-8 cups chicken broth
• 2-3 lbs. sweet potatoes, peeled and diced
• 2 celery stalks, diced
• 1 small carrot, peeled and cut in medium pieces
• 1 small onion, cut in medium pieces
• 2 garlic cloves
• fresh parsley
• 1 tbsp ground nutmeg
• 1 chipotle pepper in adobo
• 4 ounces cream cheese
• salt and pepper to taste
• baked or fried tortilla strips for garnish

Directions

In a skillet over medium heat, add 1 Tbs. cooking oil and saute onion, celery, and garlic until soft. Meanwhile, add chicken broth to a large pot and begin heating. Add sweet potatoes and carrot to the broth, and then sauteed vegetables. Simmer until all vegetables are very soft, and use an immersion blender to puree the pot (this can also be done with a blender or food processor). While blending, add chipotle pepper and cream cheese. Once blended, stir in nutmeg and add salt and pepper to taste. Continue to simmer 10-15 minutes more the fuse the flavors. Serve garnished with tortilla chips.

Credit:

from What’s Cooking Mexico