Sweet Potato Enchilada Soup Recipe
If you’re craving comfort in a bowl with bold Mexican-inspired flair, this Sweet Potato Enchilada Soup will become an instant favorite. It’s a hearty, veggie-packed soup starring luscious sweet potatoes, tender black beans, fire-roasted tomatoes, and a smoky, slightly spicy enchilada broth that’s utterly irresistible. Bursting with color and loaded with flavor, it’s as nourishing as it is beautiful — and truly the easiest way to bring the vibrant essence of enchiladas to your weeknight dinner table. Whether you top it with creamy avocado, sprinkle on fresh cilantro, or just grab a spoon and dig in, Sweet Potato Enchilada Soup is pure cozy delight from the very first bite.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Sweet Potato Enchilada Soup is refreshingly simple, but don’t let that fool you! Each item plays a special part in building rich flavor, perfect texture, and that incredible sunset-hued color. Here’s why every ingredient matters for achieving soup perfection.
- Olive oil: The foundation for sautéing your veggies, bringing out a mellow richness right from the start.
- Onion: Adds gentle sweetness and a savory backbone you’ll notice in every spoonful.
- Garlic: Brings punchy aroma and classic depth, so don’t skip it.
- Sweet potato: The heart of the soup, giving it beautiful color, creamy texture, and natural sweetness that balances the spices.
- Red bell pepper: Lends a bright, crisp element and a pop of red that’s gorgeous in the finished dish.
- Black beans: For protein, fiber, and a satisfying bite—plus, they soak up the enchilada flavors like a dream.
- Fire-roasted diced tomatoes: A touch of smokiness and vibrant acidity that deepens the broth.
- Red enchilada sauce: The secret weapon for delivering bold, zesty, chili-forward flavor fast!
- Vegetable broth: Keeps the soup plant-based and adds depth and savoriness to the base.
- Ground cumin: Earthy warmth that pairs perfectly with the beans and sweet potatoes.
- Chili powder: A gentle heat and classic Mexican spice that enlivens every bite.
- Smoked paprika: Builds up the smoky undertones and adds subtle complexity.
- Salt and pepper: For seasoning, bringing all the flavors into focus.
- Frozen corn: Pops of sweetness and color added right at the end for freshness.
- Lime juice: That final splash wakes up the whole soup and balances the spice perfectly.
- Fresh cilantro and avocado: Optional garnishes that add herbal brightness and creamy luxury.
How to Make Sweet Potato Enchilada Soup
Step 1: Sauté the Onion and Garlic
Start by heating the olive oil in a large pot over medium heat. Toss in your diced onion and let it cook for 3 to 4 minutes, stirring occasionally until it softens and releases its sweet, savory aroma. When the onion is almost translucent, add the minced garlic and cook for just 30 seconds more. This quick step lets the flavors bloom and sets a delicious base for your Sweet Potato Enchilada Soup.
Step 2: Layer in the Veggies and Spices
Next, add the diced sweet potato, chopped red bell pepper, rinsed black beans, fire-roasted tomatoes (with their juices), enchilada sauce, and vegetable broth. Sprinkle in the ground cumin, chili powder, smoked paprika, and give everything a generous pinch of salt and a little black pepper. Stir it all together so the flavors start to mingle — you’ll see the soup take on a beautiful, rich color right away.
Step 3: Simmer Until Tender
Increase the heat to bring the pot to a gentle boil, then immediately reduce to a simmer. Cover and let the soup cook for about 20 to 25 minutes. The sweet potatoes should be fork-tender and the broth full-bodied with layers of spice. Give it an occasional stir so nothing sticks, and let your kitchen fill with that irresistible enchilada scent!
Step 4: Add Corn and Freshness
When the sweet potatoes are perfectly tender, stir in the frozen corn. Let it simmer for just 5 minutes more, so the corn is heated through and sweet but still bright. Remove the soup from the heat, then squeeze the juice of one lime right into the pot for a shot of brightness that makes the flavors pop.
Step 5: Serve and Garnish
Ladle hot Sweet Potato Enchilada Soup into bowls, then have fun with the toppings! Pile on chopped fresh cilantro and slices of ripe avocado for the full experience. Each bowl is ready to enjoy, brimming with creamy, zesty, and smoky goodness.
How to Serve Sweet Potato Enchilada Soup
Garnishes
Garnishes are the magic touch for Sweet Potato Enchilada Soup. A vibrant sprinkle of chopped fresh cilantro and slices of creamy avocado not only elevate the flavor, but also provide a beautiful contrast in texture and color. If you like, add a dollop of sour cream, a scattering of crumbled tortilla chips, or a few squeezes of extra lime for even more excitement.
Side Dishes
This soup is heartwarming and filling enough to stand on its own, but if you want a complete meal, serve it with warm flour or corn tortillas, a side of Mexican rice, or a crisp green salad tossed with citrus vinaigrette. Each side dish complements the bold flavors and makes your meal feel like a vibrant Mexican feast.
Creative Ways to Present
Turn your Sweet Potato Enchilada Soup into a showstopper by offering a DIY toppings bar — let everyone load up their bowl with jalapeños, cheese, avocado, or crunchy tortilla strips. You could also serve the soup in bread bowls for stunning presentation, or portion it out in small cups as part of a casual gathering or appetizer spread.
Make Ahead and Storage
Storing Leftovers
Allow leftover Sweet Potato Enchilada Soup to cool to room temperature before transferring to airtight containers. It will keep well in the fridge for up to 4 days, and actually gets even richer and more flavorful after a night or two as the spices meld.
Freezing
This soup is a total meal-prep hero! Let it cool completely, then portion into freezer-safe containers or zip-top bags. It freezes beautifully for up to 3 months. Just leave off the avocado and cilantro until you’re ready to serve freshly thawed bowls.
Reheating
To reheat, simply warm Sweet Potato Enchilada Soup gently on the stovetop over medium-low heat, stirring occasionally until piping hot. For single portions, the microwave works well too. If the soup thickens a bit in the fridge, just add a splash of vegetable broth or water when reheating to bring it back to your preferred consistency.
FAQs
Can I make this soup vegan?
Absolutely! Sweet Potato Enchilada Soup is naturally vegan as written. Just double-check your enchilada sauce to make sure it’s free from dairy or animal products, and you’re good to go.
Is this recipe gluten-free?
Yes, it is! All the main ingredients are gluten-free. Just make sure your enchilada sauce and vegetable broth are certified gluten-free brands, as some store-bought versions can contain hidden gluten.
How can I adjust the spice level?
For a milder soup, simply reduce the chili powder or skip the smoked paprika. If you’re craving more heat, add an extra pinch of chili powder or toss in a diced jalapeño pepper with the other veggies.
Can I add meat or extra protein?
Definitely! Shredded rotisserie chicken, crumbled cooked chorizo, or even turkey would all be delicious additions. Just stir in your cooked protein during the last 5 minutes of simmering so it warms through without drying out.
What are the best toppings for Sweet Potato Enchilada Soup?
Classic toppings include fresh cilantro, creamy avocado, shredded cheese, sour cream, tortilla chips, or sliced green onions. Don’t be afraid to get creative — radishes, pickled jalapeños, or a handful of corn kernels on top all make this soup even more exciting.
Final Thoughts
If you’re looking for a meal that’s hearty, nourishing, and packed with vibrant flavor, you simply have to try Sweet Potato Enchilada Soup. It’s perfect for busy weeknights or cozy weekends, and it’s bound to become a new household staple. Grab your favorite bowl and get ready to savor every spoonful — you won’t be disappointed!
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Sweet Potato Enchilada Soup Recipe
- Total Time: 40 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian, Gluten-Free
Description
This Sweet Potato Enchilada Soup is a comforting and flavorful dish perfect for a cozy night in. Packed with hearty sweet potatoes, black beans, and a blend of Mexican spices, this vegetarian soup is easy to make and guaranteed to warm you up.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large sweet potato (peeled and diced)
- 1 red bell pepper (diced)
- 1 can (15 ounces) black beans (rinsed and drained)
- 1 can (15 ounces) fire-roasted diced tomatoes
- 1 can (10 ounces) red enchilada sauce
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup frozen corn
- Juice of 1 lime
- Fresh cilantro and avocado for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the sweet potato, red bell pepper, black beans, diced tomatoes, enchilada sauce, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for about 20 to 25 minutes, or until the sweet potatoes are tender.
- Stir in the frozen corn and cook for another 5 minutes.
- Remove from heat and stir in the lime juice.
- Ladle the soup into bowls and top with chopped fresh cilantro and sliced avocado. Serve hot.
Notes
- For extra protein, add cooked shredded chicken.
- Adjust spice level by adding more chili powder or a diced jalapeño.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
