Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Enchilada Soup Recipe

Sweet Potato Enchilada Soup Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

  • Author: admin
  • 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

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

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
  2. Stir in the garlic and cook for another 30 seconds until fragrant.
  3. 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.
  4. Stir in the frozen corn and cook for another 5 minutes.
  5. Remove from heat and stir in the lime juice.
  6. 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