Oh my goodness, have I got a treat for you! This sweet potato enchilada soup is my go-to dish for cozy nights when I want something hearty and comforting. I just love how the sweet potatoes add a natural sweetness that balances perfectly with the spices. It’s a vibrant, filling soup that warms you from the inside out—perfect for chilly evenings or anytime you need a hug in a bowl. Plus, it’s super easy to whip up! I remember the first time I made it; the whole house smelled incredible, and my family couldn’t get enough. It’s become a staple in our home, and I just know you’ll love it as much as we do. Trust me, a bowl of this soup will have you dreaming of sunny days in Mexico!
Ingredients for Sweet Potato Enchilada Soup
Gathering the right ingredients is key to making this delicious sweet potato enchilada soup. Here’s what you’ll need:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (optional, for topping)
Make sure to gather everything before you start cooking—trust me, it makes the process so much smoother!
How to Prepare Sweet Potato Enchilada Soup
Making this scrumptious sweet potato enchilada soup is a breeze, and I’m here to guide you through each step! Just follow along, and you’ll have a warming bowl of deliciousness in no time.
Step-by-Step Instructions
- Start by heating 1 tablespoon of olive oil in a large pot over medium heat. You want that oil nice and hot, but don’t let it smoke!
- Once the oil is shimmering, add 1 chopped onion and 2 minced garlic cloves. Sauté these until they’re soft and fragrant—about 3-5 minutes. You’ll know it’s ready when your kitchen smells heavenly!
- Next, toss in your diced sweet potatoes, along with 2 teaspoons of chili powder, 1 teaspoon of cumin, and a sprinkle of salt and pepper. Stir everything together, ensuring the sweet potatoes are well coated with those lovely spices. This is where the magic begins!
- Now, pour in 4 cups of vegetable broth, along with your can of diced tomatoes and drained black beans. Don’t forget the 1 cup of corn—frozen or canned works beautifully! Stir it all up, and let that colorful mixture come to a boil.
- Once it’s bubbling away, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes. You want those sweet potatoes to become tender. Just poke one with a fork; if it slides right off, you’re golden!
- Give it a taste and adjust the seasoning if needed. If you like it spicier, feel free to add more chili powder!
- Once everything is cooked to perfection, ladle your soup into bowls and top with shredded cheese if you desire. Wow, you did it! Now, sit back and enjoy every comforting bite.
And there you have it! Simple, straightforward, and oh-so-delicious. You’re going to love how easy this comes together! Just remember, the key is to savor the process and enjoy the delicious smells wafting through your kitchen!
Why You’ll Love This Recipe
- Hearty and satisfying—perfect for a filling meal!
- Quick prep time; you’ll have it on the table in about 45 minutes.
- Packed with nutrients from sweet potatoes and beans—hello, healthy eating!
- Vegan-friendly and easily adjustable for spice levels to suit your taste.
- Leftovers taste even better the next day—if there are any!
This soup is not just a meal; it’s a hug in a bowl that you’ll want to make again and again!
Nutritional Information
Here’s a quick look at the estimated nutritional data for a serving of my delightful sweet potato enchilada soup. Keep in mind that these values are based on typical ingredients and can vary slightly depending on what you use:
- Calories: 250
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 6g
- Protein: 8g
This soup is not only delicious but also packed with nutrients, making it a healthy option for any day of the week. Enjoy knowing you’re fueling your body with wholesome ingredients!
Tips for Success with Sweet Potato Enchilada Soup
To make your sweet potato enchilada soup even more amazing, here are some of my best tips for success:
- Storage: This soup is perfect for meal prep! Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat on the stove or in the microwave when you’re ready to enjoy it again.
- Adjusting Spices: Don’t hesitate to tweak the spices to match your taste preferences! If you like it spicier, add more chili powder or toss in some diced jalapeños. For a milder version, reduce the chili powder a bit.
- Toppings: Elevate your soup by adding delicious toppings! Fresh avocado, a dollop of sour cream, or a sprinkle of cilantro can really enhance the flavor. I also love adding a squeeze of lime juice for that zesty kick!
- Make it Creamy: For a creamier texture, blend a portion of the soup once it’s done. Just scoop out a cup or two, blend it until smooth, and stir it back in. It makes each bowl extra cozy!
- Customizing Ingredients: Feel free to mix up the beans or add other veggies like bell peppers or zucchini. This soup is super versatile, and you can make it your own!
With these tips, you’ll be well on your way to creating a delightful and satisfying bowl of soup every time. Happy cooking!
Variations of Sweet Potato Enchilada Soup
If you’re feeling adventurous, there are so many fun ways to mix things up with your sweet potato enchilada soup! Here are a few of my favorite variations that can keep your meals exciting:
- Different Beans: Swap out the black beans for pinto beans or kidney beans if you want a different flavor profile. Chickpeas can also add a nice twist!
- Add Protein: For a protein boost, stir in cooked shredded chicken or ground turkey. You can also add some quinoa for a hearty, filling option!
- Spicy Kick: If you love heat, add diced jalapeños or a splash of hot sauce while it simmers. You can even try adding chipotle powder for a smoky flavor!
- Veggie Power: Toss in some chopped bell peppers, zucchini, or kale to amp up the vegetable content. They’ll add extra nutrition and a pop of color!
- Herbs and Spices: Experiment with adding fresh herbs like cilantro or parsley right before serving for a fresh burst of flavor. You could also try adding a pinch of smoked paprika for depth.
- Creamy Variation: For a creamier version, mix in some coconut milk or cashew cream as it simmers. It’ll give the soup a rich, velvety texture that’s just divine!
These variations are all about making the soup your own, so don’t hesitate to get creative in the kitchen! Each twist can bring a delightful surprise to your bowl, and you might just find a new favorite way to enjoy this comforting dish.
FAQ Section
Can I make this sweet potato enchilada soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, simply reheat it on the stove or in the microwave.
Is this soup gluten-free?
Yes! All the ingredients in my sweet potato enchilada soup are naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Just double-check any pre-packaged items like broth or canned goods to ensure they’re labeled gluten-free.
Can I freeze sweet potato enchilada soup?
Definitely! This soup freezes well. Just let it cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 2 months. To reheat, thaw it overnight in the fridge and warm it on the stove until heated through.
What can I serve with sweet potato enchilada soup?
This soup is hearty enough to be a meal on its own, but if you’re looking to make it even more satisfying, serve it with some warm crusty bread, tortilla chips, or a fresh side salad. You could also pair it with a sprinkle of lime juice and some avocado for a refreshing contrast!
Can I add more vegetables to the soup?
Absolutely! Feel free to get creative with adding more veggies. Bell peppers, zucchini, or even spinach can be great additions. Just chop them up and toss them in when you add the sweet potatoes, and they’ll cook perfectly in the soup!
Serving Suggestions
When it comes to enjoying your sweet potato enchilada soup, there are some delightful accompaniments that can elevate your meal to a whole new level! Here are a few ideas to enhance your dining experience:
- Fresh Cornbread: A warm slice of cornbread is a perfect match for the soup’s flavors. It’s great for soaking up every last drop!
- Tortilla Chips: Crunchy tortilla chips add a fun texture contrast. You can even sprinkle some cheese on top and melt it for a cheesy nacho twist!
- Side Salad: A light, refreshing salad with mixed greens, avocado, and a zesty lime vinaigrette pairs beautifully with the heartiness of the soup.
- Guacamole or Avocado Slices: Creamy avocado adds a rich touch and balances out the spices in the soup. Plus, it’s just delicious!
- Pickled Red Onions: For a tangy crunch, serve some pickled red onions on the side. Their acidity will brighten up the flavors of the soup!
- Fresh Cilantro: A sprinkle of fresh cilantro on top of your soup before serving brings an extra burst of flavor and color!
These serving suggestions not only complement the soup but also provide a variety of textures and flavors to your meal. Enjoy experimenting, and make it a cozy gathering with friends or family!
Print
Cozy 5-Ingredient Sweet Potato Enchilada Soup for Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and flavorful sweet potato enchilada soup.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add sweet potatoes, chili powder, cumin, salt, and pepper. Stir well.
- Pour in vegetable broth, diced tomatoes, black beans, and corn.
- Bring to a boil, then reduce heat. Simmer for 20-25 minutes until sweet potatoes are tender.
- Serve hot, topped with cheese if desired.
Notes
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Adjust spices to your taste.
- Top with avocado, cilantro, or sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sweet potato enchilada soup, vegan soup, healthy soup