Sweet Potato soup with tortilla strips and fresh cilantro

Chipotle Sweet Potato Tortilla Soup

Chipotle Sweet Potato Soup is vegan and gluten-free, healthy, and delicious! A great soup to warm up with during the winter months and equally delicious served cold.

Ingredients for this Recipe

The ingredients for this Chipotle Sweet Potato Soup are probably already in your pantry! This soup will be on the table in less than 45 minutes and also keeps well in the refrigerator for several days or in the freezer for up to 3 months!


Corn Tortillas – Crisping up some strips of corn tortillas adds a little crunch but keeps this recipe GLUTEN-FREE!

Sweet Potatoes – Full of vitamins 1, B, and C, magnesium, and numerous other vitamins and minerals, sweet potatoes are one of the healthiest foods you can eat!

Roasted Peppers – Roasted peppers add tons of flavor and can be roasted at home or purchased in a jar!

Can of Tomatoes – Canned tomatoes are easy to keep on hand and add tons of flavor to this soup!

Onion – Use, red, yellow, or white – whatever you have on hand.

Garlic – A healthy and flavorful addition.

Spices – The spices here are minimal but can be amped up if you prefer a spicier soup!

Chipotle Paste or Whole Chipotle Pepper – Use one chipotle pepper in adobo sauce or use 1 tablespoon Chipotle Paste made from a whole can.

Corn – Fresh or frozen will work here to add a sweet bite.

Lemon Juice – Lemon juice will help to brighten the flavors of the vegetables.

Cilantro – Always optional because some people don’t like Cilantro. Feel free to leave it out or use parsley instead.

Dutch oven with orange sweet potato soup and a white bowl full of soup with tortilla strips on a plate.

Tips for Blending Sweet Potato Soup

  • You can use a blender, food processor or immersion blender to blend this soup. A blender will give you the smoothest result.
  • If using a blender or food processor, make sure not to overfill. The soup needs room to rise at the top to allow for proper blending.
  • Leave the vent off or open on your blender or food processor. If the hot soup is in a sealed blender or food processor, pressure will build and the lid will pop off, spraying soup all over your kitchen!
  • Make sure that the vegetables are tender before beginning to blend the soup.

Sweet Potato Soup Serving Suggestions

  • Serve this soup with a salad for a completely meal.
  • Add one can of white beans to the vegetables before simmering them on the stove. The white beans will give a boost of protein to this Chipotle Sweet Potato Soup and will also make the soup creamier.
  • After blending the soup, add a can of black beans and simmer the soup for 5 more minutes. Black beans and sweet potatoes are a match made in heaven!
  • Increase the chipotle peppers or paste if you want a really spicy soup!
White bowl full of orange sweet potato soup with corn tortilla strips.

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How to make Chipotle Paste from a can of Chipotles in Adobo

Sweet Potato soup with tortilla strips and fresh cilantro

Chipotle Sweet Potato Tortilla Soup

This Chipotle Sweet Potato Soup is vegan and gluten-free, healthy and delicious! A great soup to warm up with during the winter months and equally delicious served cold.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 162 kcal


  • 6 corn tortillas
  • 16 ounces sweet potatoes 2 large or 3 small
  • 8 ounces roasted peppers
  • 12 ounce can of tomatoes
  • 1 onion diced
  • 3 to 4 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground oregano
  • 1 Tbsp chipotle paste
  • 1 cup corn kernels
  • 1 Tbsp lemon juice
  • 1/4 cup fresh cilantro chopped


  • Pour the can of tomatoes into a heavy-bottomed pan. Chop the sweet potatoes, onion, garlic, and roasted peppers and add them to the pan.
  • Add cumin, oregano, and 4 cups of water. Stir and heat on the stove until it comes to a boil. Reduce the heat and simmer for about 30 minutes, until the vegetables are tender.
  • Remove from the heat and add chipotle paste OR one whole chipotle in adobo sauce.
  • Puree with an immersion blender or on a blender or food processor in batches, until the soup is smooth.
  • Add the corn and lemon juice and stir. Taste and then season with salt and pepper as desired.
  • Cut the corn tortillas into strips and lay them out on a sheet pan in a single layer. Bake in the oven for about 18 minutes or an air fryer for 10 minutes at 350 degrees F until crispy.
  • Serve the soup with tortilla strips and fresh cilantro on top.



Calories: 162kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 668mgPotassium: 441mgFiber: 5gSugar: 5gVitamin A: 10984IUVitamin C: 23mgCalcium: 71mgIron: 2mg
Keyword chipotle, spicy soup, sweet potato, vegetable soup
Tried this recipe?Let us know how it was!


  1. Love the recipe, and the song!

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