Homemade Sweet Potato Enchilada Soup
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Sweet Potato Enchilada Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
Tip in the chicken stock, enchilada sauce, beans, diced tomatoes, green chiles, sweet potatoes, cumin, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce the heat to medium-low to maintain the let it bubble gently, cover and let it bubble gently for 10-15 minutes, or until the sweet potatoes are tender.
Tip in the cheese. Stir in the cheese until it has completely melted. Taste and season the soup with extra salt and pepper, if needed.
Plate Plate warm, loaded up with all of your favorite toppings, and enjoy!
