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Vegetarian Sweet Potato Enchilada Soup Recipe

Sweet Potato Enchilada Soup

  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6-8 servings 1x


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


  1. 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.
  2. 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.
  3. Add the cheese. Stir in the cheese until it has completely melted.  Taste and season the soup with extra salt and pepper, if needed.
  4. 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. :)