This black bean sweet potato soup has all the flavors of enchiladas, from the red enchilada sauce to the cumin, chili powder, and jalapeño. It comes together in one pot in about 45 minutes and makes enough to feed a crowd or keep you in leftovers all week.
Soup season is officially here, and we’ve got plenty more to keep you warm. Our Roasted Poblano Corn Chowder has a similar southwestern kick, and our Black Bean and Ham Soup is a hearty option for nights when you want a little meat in the pot. Pair either one with a batch of Mexican Style Biscuits and you’ve got the perfect meal!
Van and I have been doing meatless Mondays lately, and this sweet potato black bean soup really hit the spot. I know a bowl of vegetarian soup doesn’t always sound like a full meal, but trust me on this one. The black beans add plenty of protein, and the sweet potatoes make it super filling.
Best of all, it has all those Mexican flavors we love. The enchilada sauce does a lot of the heavy lifting here, so you get big flavor without a long list of spices. Pile on the toppings and dinner is done!
Jump to:
Ingredients Needed
- Olive Oil - I used olive oil to cook the onion and jalapeño, but vegetable or avocado oil works fine too.
- Yellow Onion - Of course, I love a Vidalia, but any yellow or white onion will do.
- Jalapeño - This adds a little heat. Take the seeds out if you want to keep it mild.
- Garlic - Fresh minced garlic is best, but jarred works in a pinch.
- Spices - Ground cumin, chili powder, and dried oregano give the soup its enchilada flavor.
- Sweet Potatoes - I used about 2 pounds, peeled and cut into ½-inch cubes. If you can, pick them up from your local farmers market.
- Vegetable Broth - This keeps the soup vegetarian. Chicken broth works if that’s what you have.
- Red Enchilada Sauce - I used a 19-ounce can. This is what makes it taste like enchiladas in a bowl.
- Diced Tomatoes with Green Chiles - I used the mild version of Rotel. If you like more heat, go for the medium tomatoes with jalapeños.
- Black Beans - Three cans, drained and rinsed. They’re what make this soup so hearty!
- Lime Juice and Cilantro - These get stirred in at the end to brighten everything up.
See recipe card below for exact quantities.
How to Make Black Bean Sweet Potato Soup
- Sauté the vegetables. Cook the onion and jalapeño in oil until softened, then add the garlic and spices for about a minute.
- Build the soup. Add the sweet potatoes, broth, enchilada sauce, tomatoes, beans, and pepper. Bring it to a boil, then let it simmer until the sweet potatoes are fork tender.
- Blend briefly. Give the soup a quick 5 to 10 seconds with an immersion blender to thicken it up.
- Finish and serve. Stir in the lime juice and cilantro, season with salt, and pile on your favorite toppings.
This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission. It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.
Sara’s Expert Tips
- Wait until the end to add salt. Enchilada sauce and canned tomatoes can both be pretty salty, so you may not need much.
- When you blend, less is more. A few seconds is all it takes to thicken the broth while leaving plenty of whole beans and chunks of sweet potato. If you don't have an immersion blender you can mash lightly with a potato masher just a few times.
- Cut your sweet potatoes into even ½-inch cubes so they all cook at the same rate. Bigger pieces will need extra simmer time.
- Add the lime juice after you take the pot off the heat. It keeps the flavor fresh and bright.
Storage Information
Store leftover black bean and sweet potato soup in an airtight container in the refrigerator for up to 5 days. Like most soups, it tastes even better the next day after the flavors have had time to blend.
This soup also freezes well! Let it cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. The sweet potatoes may soften a little after thawing, but the flavor stays the same.
Thaw overnight in the refrigerator and reheat on the stovetop over medium low heat, adding a splash of broth if it’s thickened too much. Save the toppings for after you reheat.
Recipe FAQs
Yes! Sauté the onion, jalapeño, garlic, and spices on the stovetop first, then add everything except the lime juice and cilantro to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours until the sweet potatoes are tender. Blend briefly, then stir in the lime and cilantro.
Sure. Stir in some shredded rotisserie chicken during the last few minutes of cooking, just long enough to heat it through.
The soup itself can be. Just check the label on your enchilada sauce, and skip the cheese and sour cream or use dairy-free versions.
It has a just a bit of spice with the jalapeno and the mild tomatoes, but you can add more by not seeding your jalapenos and using a spicier version of Rotel.
Want more Southwestern recipes?
- Low Carb Enchiladas (Keto Beef & Bean Recipe)
- Chicken Stuffed Poblano Peppers
- Fish Tacos with Baja Sauce
- Crock Pot Mexican Beef
- Roasted Poblano Corn Chowder
- Tex-Mex Dutch Baby with Chorizo
📖 Recipe
Black Bean Sweet Potato Soup
Ingredients
For the soup
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeño diced (seeded for less heat)
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 pounds sweet potatoes about 2 medium-large, peeled and cut into ½-inch cubes
- 4 cups vegetable broth
- 19 ounces red enchilada sauce
- 10 ounces diced tomatoes with green chiles undrained
- 45 ounces black beans drained and rinsed
- ½ teaspoon black pepper
- Salt to taste
- 2 Tablespoons lime juice about 1 lime
- ¼ cup cilantro fresh, chopped
For serving (optional)
- Shredded Colby Jack or Mexican blend cheese
- Sour cream or plain Greek yogurt
- Diced avocado
- Tortilla chips
- Lime wedges
- Extra cilantro
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the onion and jalapeño and cook until softened, about 5 to 6 minutes.
- Add the garlic, cumin, chili powder, and oregano. Cook about 1 minute, stirring constantly so the garlic doesn’t burn.
- Add the sweet potatoes, broth, enchilada sauce, tomatoes with green chiles, black beans, and black pepper. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the sweet potatoes are fork tender, about 15 to 20 minutes.
- Use an immersion blender to briefly blend the soup, about 5 to 10 seconds. Plenty of beans and sweet potatoes will stay whole. If you don’t have an immersion blender, transfer 2 cups of soup to a blender with the lid vented, blend until smooth, and stir it back into the pot.
- Remove from heat and stir in the lime juice and cilantro. Taste and add salt as needed.
- Ladle into bowls and top with cheese, sour cream, avocado, tortilla chips, and a lime wedge.
Notes
Nutrition
Soups & Stews
- White Cheddar Poblano Soup Recipe
- Easy She Crab Soup Recipe
- Chilled Peach Soup with Cucumbers
- Chicken, Shrimp and Crab Gumbo with Andouille
- Black Bean and Ham Soup
- Southern Vegetable Soup with Beef
- Chicken Vegetable Soup: Southern Style
- Italian Sausage Vegetable Soup with Pasta
Kay says
So good!