Peel the sweet potatoes and cut into 1/2 inch cubes.
Roast the poblanos under the broiler, turning, until skin is blistered on all sides. Peel and chop the roasted poblanos.
Saute the onions and garlic in a little bit of water in the bottom of the soup pot for 10 minutes, adding a little more water when necessary. (Sauteing in water reduces fat content of soup.)
Add sweet potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
While sweet potatoes are cooking, slice tortillas into strips 1 inch wide, then cut strips in half. Fry tortilla strips in oil until crisp. Drain on paper towels and set aside.
Add jalapenos and poblanos to soup. Simmer for 5 more minutes.
Puree soup thoroughly in blender. Stir in lime juice, season with salt and pepper to taste.
Ladle soup into bowls. Top with tortilla strips, dollop of sour cream or yogurt, and garnish of cilantro. Serve with side of lime wedges.
Makes 6 servings.
200 calories per 2-cup serving (without sour cream or yogurt)
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