Slow Cooker Southwestern Sweet Potato Soup
This guilt-free slow cooker soup is super delicious and great for any time of the year.
Servings: 4 people
Calories: 282kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, diced
- 1 jalapeño seeded and minced
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano preferably Mexican
- 1/2 teaspoon ground coriander
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 sweet potatoes medium, peeled and diced
- 4 cups chicken stock or vegetable stock
- 1/2 cup sour cream
- 1/2 cup shredded monterey jack cheese
- jalapeños sliced, for garnish
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onions, jalapeño, and garlic, and cook until soft. Stir in the seasonings, and cook for 1-2 minutes until fragrant. Transfer mixture to the slow cooker.
- Add the sweet potatoes, and stock to the slow cooker pot, and turn on to low. Cover and cook for about 4 hours, until potatoes are tender. Transfer the soup to a blender and puree until smooth. Add back to the pot and stir in the sour cream. Serve the soup garnished with the cheese and additional jalapeños, if desired.
Nutrition
Serving: 0.5cup | Calories: 282kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 223mg | Fiber: 4g | Sugar: 8g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11