Description
A hearty and flavorful sweet potato enchilada soup.
Ingredients
Scale
- 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