This sweet potato enchilada soup is easy to make, full of rich cheesy enchilada flavors, and SO cozy and comforting. See notes above for possible ingredient variations.
- 1 tablespoon avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1 1/4 cups (10 ounces) enchilada sauce
- 1 (15-ounce) can pinto or black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes, with their juices
- 1 (4-ounce) can diced green chiles
- 1 1/2 pounds (about 2 medium) sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon ground cumin
- 8 ounces sharp cheddar cheese, freshly-grated
- fine sea salt and freshly-cracked black pepper, to taste
- toppings: diced avocado, crumbled tortilla chips or strips, chopped fresh cilantro, extra shredded cheese, sour cream, and/or whatever else sounds good
- Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
- Add the base soup ingredients. 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 10-15 minutes, or until the sweet potatoes are tender.
- Add the cheese. Stir in the cheese until it has completely melted. Taste and season the soup with extra salt and pepper, if needed.
- Serve. Serve warm, loaded up with all of your favorite toppings, and enjoy!
Storage instructions: This soup can be refrigerated in food storage containers for up to 3 days or frozen for up to 3 months.
Optional soup thickener: If you would like a thicker soup, you can 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 you can also just add a cornstarch slurry to the soup once it has begun simmering — 2 tablespoons cornstarch mixed with 2 tablespoons cold water.)
Vegan option: Just omit the cheese! This recipe tastes amazing even without it. :)