Low Calorie Sweet Potato and Pepper Soup

Peel and cut sweet potatoes into 1-inch cubes, removing any tough outer skin. Slice red bell peppers into thin strips, and mince the hot chili pepper, removing seeds if a milder heat is preferred.

Heat defatted chicken stock in a large pot over medium-high heat until it reaches a gentle boil.

Add diced sweet potato and sliced red bell pepper to the boiling stock, then reduce heat to medium and simmer until the sweet potatoes are fork-tender, about 15–20 minutes.

Stir in the minced hot chili pepper, garlic powder, and cinnamon, mixing well to distribute the spices evenly throughout the soup.

Remove the pot from heat and allow to cool slightly, then pour the soup in batches into a blender or use an immersion blender to puree until smooth.

Return the pureed soup to the pot and stir in the non-fat milk, stirring gently to combine. Heat over low heat until warmed through, without allowing it to boil.

Taste and adjust seasonings as needed before serving into bowls.