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
Scale
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
