Ah, sweet potatoes—those vibrant orange gems that steal the spotlight every autumn! This vegan sweet potato enchilada soup is like a cozy sweater for your taste buds, blending warmth and spice with a hint of nostalgia. If you’ve ever found yourself wrapped up in a blanket binge-watching the latest series, this soup is your perfect companion—comforting, hearty, and just a little bit spicy, like a plot twist you didn’t see coming.
Steps
- Begin by heating oil in a large stockpot over medium-high heat. Add diced onions and cook for about 5 minutes, stirring occasionally until they soften. Then, add minced garlic and sauté for another 1-2 minutes until fragrant.
- Incorporate the base ingredients by adding chicken stock, enchilada sauce, rinsed beans, fire-roasted diced tomatoes with juices, diced green chiles, chopped sweet potatoes, and ground cumin. Stir everything together and bring the mixture to a simmer. Lower the heat to medium-low, cover, and let it simmer for 10-15 minutes until the sweet potatoes are tender.
- Once the sweet potatoes are cooked, stir in the freshly grated cheese until fully melted. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve the soup warm, garnished with your choice of toppings like diced avocado, crumbled tortilla chips, fresh cilantro, extra cheese, or sour cream. Enjoy your delicious, comforting meal!
Ingredients
- 1 tablespoon avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 3 cloves garlic, minced
- 3 cups chicken stock (or vegetable 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
- Optional toppings: diced avocado, crumbled tortilla chips or strips, chopped fresh cilantro, extra shredded cheese, sour cream, and/or other desired toppings
FAQ
- Can this soup be made vegan?
- Yes, to make the soup vegan, simply leave out the cheese. The recipe is still delicious without it, and you can add vegan cheese as a topping if desired.
- How can I make the soup thicker?
- To achieve a thicker consistency, you can either make a roux by adding more oil and flour to the sautéed veggies before adding the stock, or incorporate a cornstarch slurry into the simmering soup.
- What are some suggested toppings for this soup?
- Popular toppings include diced avocado, crumbled tortilla chips, chopped fresh cilantro, extra shredded cheese, and sour cream. Feel free to add any other toppings you enjoy.
- Can I use a slow cooker for this recipe?
- Absolutely! Place all the ingredients, except the cheese, in a slow cooker. Cook on high for 3-4 hours or low for 6-7 hours until the sweet potatoes are tender. Then add the cheese and proceed with the recipe.
- How should I store leftovers?
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months in appropriate storage containers.
Tips
- Dice the sweet potatoes into small, even pieces to ensure they cook quickly and evenly in the soup.
- For a smoother texture, avoid pre-shredded cheese and opt for grating a block of cheese yourself, as this will help it melt more evenly into the soup.
- If you prefer a thicker soup, consider creating a roux with extra oil and flour before adding the stock, or use a cornstarch slurry once the soup is simmering.
- This recipe can easily be made vegan by omitting the cheese, and it still tastes delicious without it.
Equipment
- Large Stockpot – Necessary for cooking the soup.
- Immersion Blender – Helpful if you want a smoother soup texture (though not explicitly mentioned, it is common for soup recipes).
- Cheese Grater – Useful for grating cheese if you don’t have one already.
