3 jalapeno peppers
2 sweet potatoes
1 large white onion
4 cups chicken broth
2 teaspoons chili powder
2 tablespoons cumin
1 teaspoon thyme
1 teaspoon Ancho chili powder
1 teaspoon New Mexico chili powder
1 teaspoon oregano
Fresh chopped cilantro for garnish
Sour cream for garnish
Peel and dice the potatoes. Dice the onion and jalapeno peppers. Add all ingredients, except garnish ingredients, to a pot and bring to a boil. Reduce heat and simmer 20-25 minutes, or until the potatoes are tender.
Transfer mixture to a blender and blend well.
Strain the soup to remove any stems.
Transfer to soup bowls. Sprinkle with fresh chopped cilantro and dollops of sour cream.