How To Make Sweet Potato Enchilada Soup
A skinny version of the Mexican classic enchilada soup, this Sweet Potato Enchilada Soup is made with sautéed veggies submerged in a chicken tomato broth.
Serves:
Ingredients
- 1tbspavocado oil or olive oil
- 1small white onion,peeled and diced
- 3garlic cloves,minced
- 3cupschicken stock
- 1¼cupsenchilada sauce
- 15ozpinto or black beans,rinsed and drained
- 15ozfire-roasted diced tomatoes,with their juices
- 4ozgreen chiles,diced
- 1½lbssweet potatoes,(about 2 medium) peeled and diced into ½-inch cubes
- 1tspground cumin
- 8ozsharp cheddar cheese,freshly-grated
- fine sea salt and freshly-cracked black pepper,to taste
For Optional Toppings:
- avocado,diced
- tortilla chips,or strips, crumbled
- fresh cilantro,chopped
- extra shredded cheese
- sour cream,and/or whatever else sounds good, toppings
Instructions
-
Heat oil in a large stockpot over medium-high heat. Sauté for about 5 minutes, stirring occasionally, until softened. Add garlic and sauté for about 1 to 2 minutes, stirring occasionally, until fragrant.
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Add the chicken stock, enchilada sauce, beans, diced tomatoes, green chiles, sweet potatoes, cumin, and stir to combine. Continue cooking until the soup reaches a simmer, then reduce the heat to medium-low to maintain the simmer. Cover and simmer for about 10 to 15 minutes or until the sweet potatoes are tender.
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Stir in the cheese until it has completely melted. Taste and season the soup with extra salt and pepper, if needed.
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Serve warm, loaded up with any choice of toppings, and enjoy!
Recipe Notes
- This soup can be refrigerated in food storage containers for up to 3 days or frozen for up to 3 months.
- For a thicker soup, make a roux by increasing the amount of oil used in Step 1 to 2 tablespoons. Then before you add in the chicken stock, add 3 to 4 tablespoons of flour (or masa harina) to the sautéed veggies. Stir to combine and cook for 1 more minute, stirring occasionally. Then add the chicken stock and continue with the recipe. (Or just add a cornstarch slurry to the soup once it has begun simmering — 2 tablespoons cornstarch mixed with 2 tablespoons cold water.)
- Omit the cheese for a vegan version.
Nutrition
- Calories: 453.56kcal
- Fat: 13.47g
- Saturated Fat: 6.22g
- Trans Fat: 0.33g
- Monounsaturated Fat: 4.29g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 61.56g
- Fiber: 12.96g
- Sugar: 11.18g
- Protein: 23.52g
- Cholesterol: 31.62mg
- Sodium: 876.71mg
- Calcium: 314.12mg
- Potassium: 1382.13mg
- Iron: 4.40mg
- Vitamin A: 710.20µg
- Vitamin C: 46.07mg
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