Peel sweet potatoes, dice into small chunks- place into 10-12 quart stock pot. Set Aside.

Dice onion. Set aside.

In a large frying pan over med-med/high heat, add olive oil. Take chorizo out of casing, add to frying pan. Break apart meat with spatula while sautéing. Once meat is cooked remove to a plate with a paper towel to absorb extra fat. Refrigerate until needed.

While pan is still hot add diced onion. Sauté until caramelized. Add coriander, cumin and chipotle towards the end of sautéing and heat for 1 addi-tional minute. Deglaze pan with about ½ cup of chicken broth to ensure all spice flavor is picked up. Add to potato stock pot.

Peel and crush garlic, add to stockpot along with remaining chicken broth.

Bring to a boil over high heat. Cover and lower heat to med/low Cook for approximately 45 minutes or until potato is extremely tender. Juice the limes and add at the end of cooking process. Turn off heat.

With an immersion blender, blend until smooth. Add cooked chorizo and warm soup over medium heat until desired temperature.

Garnish with favorite toppings.