Spicy Sweet Potato Soup:
Preheat oven to 375°F.
Place a large soup pot over medium-high heat and add oil and onions. Sauté until golden brown.
Add the stock and grated sweet potatoes and stir.
Bring to a simmer and add chipotle pepper, cinnamon and salt.
Continue to simmer until potatoes have softened.
Puree in a blender, or with an immersion blender.
Adjust seasoning and, if necessary, adjust the thickness by adding a cup or so of water.
Stir cilantro into sour cream and season with salt and pepper.
Roll tortilla into a cigar shape and slice thinly.
Place on a baking sheet and bake until crispy, about 15 minutes.
Top each bowl of soup with a dollop of sour cream and a handful of the tortilla chips.
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