Black Bean Sweet Potato Soup
This black bean sweet potato soup gets its flavor from red enchilada sauce, cumin, chili powder, and a little jalapeño. Top it with cheese, sour cream, and tortilla chips, and it tastes like enchiladas in a bowl.
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
Enchilada sauce and canned tomatoes vary a lot in salt, so wait until the end to season.
For a milder soup, seed the jalapeño and use mild diced tomatoes with green chiles. If you like it spicy, use the medium diced tomatoes with jalapeños instead.
You can lightly mash with a potato masher if you don't have an immersion blender.
Nutrition
Serving: 1.5cupsCalories: 376kcalCarbohydrates: 72gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1132mgPotassium: 1076mgFiber: 19gSugar: 12gVitamin A: 17053IUVitamin C: 12mgCalcium: 106mgIron: 5mg
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