Description
This Cozy 5-Ingredient Sweet Potato Enchilada Soup is a comforting and wholesome dish that combines tender sweet potatoes, black beans, and flavorful spices in a rich vegetable broth. Perfect for a quick and easy meal, this hearty soup brings warmth and nutrition to your table with minimal ingredients and fuss.
Ingredients
Scale
Vegetables and Beans
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Liquids and Fats
- 1 tablespoon olive oil
- 4 cups vegetable broth
Optional Toppings
- 1 cup shredded cheese (optional)
Instructions
- Heat Olive Oil: In a large pot over medium heat, warm 1 tablespoon of olive oil until shimmering to prepare for sautéing the aromatics.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot and cook, stirring occasionally, until they become soft and fragrant, which should take about 3-5 minutes.
- Add Sweet Potatoes and Spices: Stir in the diced sweet potatoes along with 2 teaspoons of chili powder, 1 teaspoon of cumin, salt, and pepper to taste. Mix everything well to coat the sweet potatoes with the spices.
- Add Broth and Other Ingredients: Pour in 4 cups of vegetable broth, then add the diced tomatoes, black beans, and corn to the pot. Stir everything together to combine all the flavors.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for 20-25 minutes, or until the sweet potatoes are tender and cooked through.
- Serve: Ladle the hot soup into bowls and top with shredded cheese if desired. Serve immediately for a warm and comforting meal.
Notes
- You can substitute black beans with pinto or kidney beans if preferred.
- For a vegan option, omit the shredded cheese or use a dairy-free alternative.
- If you like a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Feel free to garnish with fresh cilantro, avocado slices, or a squeeze of lime for extra flavor.
