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Sweet Potato Enchilada Soup
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.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
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.
garlic (minced)3 cloves
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.
chicken stock3 cupsdiced green chiles1 (4-ounce) canground cumin1 teaspoon
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!
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