- Rich but not heavy, this comforting soup purees sweet potatoes, apples, and aromatics to deliver a creamy texture without any dairy.
- A harmonious balance of sweet, smoky, and savory, the chipotle in adobo brings subtle heat and depth, while the Gala apples lend an unexpected fruity sweetness that brightens the dish.
- Crispy fried corn tortilla strips dusted in cinnamon and sugar add crunch, mirroring the soup’s sweet-savory quality with every spoonful.
This silky soup gets its smoky sweetness from pureed chipotle peppers, a Mexican staple, and the surprising addition of apples. “This is real comfort food for me,” Sue Torres says. “I love that it’s creamy without containing any cream.”
Why use chipotle peppers?
Mexican chipotles are red jalapeños that have been smoked and dried. Chipotles in adobo have been reconstituted and canned in adobo sauce, which typically contains tomato puree, onion, garlic, sugar, vinegar, paprika, and herbs such as bay leaves and oregano, plus salt and sugar. Heat-wise, chipotles fall on the higher end of the Scoville scale‘s range for jalapeños, which is 2500 to 8000 Scoville Heat Units. We like La Morena brand.
White pepper vs. black pepper
Since white and black pepper both come from the same plant, their differences lie in how they’re processed. Black pepper is made from unripe peppercorns that are boiled and then dried, which causes their skin to shrivel and darken. Conversely, white pepper is picked fully ripe, but the outer skin is removed, exposing the pale inner seed. Flavor-wise, black pepper is much more bold than white; it can be described as pungent, complex, and slightly fruity. White pepper offers a subtle heat and delicate earthiness, making it the preferred pepper for this soup.
Notes from the Food & Wine Test Kitchen
- To make this soup vegetarian, swap out the chicken stock with vegetable stock.
- For a bit more heat, leave the seeds in the chipotle.
