Chipotle & Sweet Potato Chowder

• 1 teaspoon Extra virgin olive oil
• ½ Red pepper, diced
• ½ Green pepper, diced
• ½ Orange pepper, diced
• 1 Medium White onion, diced
• 2 Large Sweet potatoes, peeled and cut into one inch cubes
• 4 cups Chicken broth
• 3 Chipotle chiles in adobo sauce
• 2 cups Corn, frozen or fresh (if available)
• 1 cup Fat-free half and half cream

1. Heat olive oil in a Dutch oven over medium-high heat. Add peppers and onion. Saute 8 to 10 minutes or until onions are softened and translucent
2. Increase heat to high. Add corn, broth, chipotles and potatoes. Bring to a boil. Cover, reduce heat to low and simmer 10-15 minutes or until potatoes are tender.
3. Remove from heat. Stir in the half-and-half. Divide soup among 4 bowls and serve.

Servings: 4

Nutrition Information