What ingredients do I need to make sweet potato enchilada soup?

To make sweet potato enchilada soup, you’ll need sweet potatoes, onion, garlic, chicken or vegetable broth, enchilada sauce, diced tomatoes, beans (such as black or pinto), diced green chiles, cumin, salt, and black pepper. For cooking, use oil like avocado or a neutral oil. Common toppings include shredded cheese, avocado, cilantro, sour cream, and crispy tortilla chips. These ingredients combine to create a hearty, flavorful soup with a balance of spice and sweetness.

Can I make sweet potato enchilada soup vegan and gluten-free?

Yes, this soup can be made vegan and gluten-free. Use vegetable broth instead of chicken broth and skip cheese or replace it with vegan cheese. To keep it gluten-free, choose a broth that’s labeled gluten-free and avoid adding any thickeners containing gluten. Most versions without dairy or meat products naturally fit a vegan diet and, with careful ingredient choices, are safe for gluten-free diets too.

How can I make sweet potato enchilada soup thicker without changing the flavor?

To thicken the soup without altering its flavor, add masa harina or cornmeal during the cooking process, either by stirring it into sautéed vegetables or mixing it in while simmering. Alternatively, create a cornstarch slurry by combining cornstarch with cold water and stirring it into the soup to thicken as it heats. These methods strengthen the soup’s texture while preserving its savory taste.

What are easy ways to adjust the spice level in sweet potato enchilada soup?

To increase spice, add diced jalapeños or a pinch of chili powder when sautéing the onions and garlic. For a milder taste, omit these spicy ingredients or reduce the amount of enchilada sauce if it’s particularly hot. You can also offer hot sauce on the side so diners can control the heat. This flexibility lets you tailor the soup’s flavor to your preference without overpowering the natural sweetness of the sweet potatoes.

How should I store and reheat leftover sweet potato enchilada soup?

Store leftovers in airtight containers in the refrigerator for up to three days. For longer storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to three months. When reheating, thaw frozen portions overnight in the fridge, then warm gently on the stovetop or in the microwave until heated through. Stir occasionally to keep the texture smooth and add toppings fresh for the best taste.

Sweet Potato Enchilada Soup With Grilled Chicken Recipe

Name: Sweet Potato Enchilada Soup
Prep time: 30 min
Cook time: PT-495054H50M57S
Total time: PT-495054H50M57S
Cuisine: Mexican
Ingredients: 1 to 2 tablespoons avocado oil for sautéing onions and garlic and adding richness; 1 small white or yellow onion adds savory sweetness and depth; 2 to 3 cloves garlic imparts aromatic flavor; 1 1/4 cups enchilada sauce provides signature smoky, spicy enchilada flavor; 3 cups chicken or vegetable stock forms the flavorful base; 1 can pinto or black beans offers plant-based protein and fiber; 1 can fire-roasted diced tomatoes with juices adds smoky, tangy freshness; 1 can diced green chiles contributes mild heat and complexity; 1 to 2 medium sweet potatoes bulk of soup with natural sweetness and soft texture; 1 teaspoon ground cumin adds warm, earthy notes; Optional: 2 tablespoons chile powder and 1/4 teaspoon cayenne pepper for deeper spice layers; Optional: 1/2 cup masa harina or finely pulsed cornmeal thickens soup and adds corn flavor; 8 ounces sharp cheddar cheese melts into creamy goodness; Fine sea salt and freshly cracked black pepper to taste

Ingredients

Scale

1 to 2 tablespoons avocado oil for sautéing onions and garlic and adding richness

1 small white or yellow onion adds savory sweetness and depth

2 to 3 cloves garlic imparts aromatic flavor

1 1/4 cups enchilada sauce provides signature smoky, spicy enchilada flavor

3 cups chicken or vegetable stock forms the flavorful base

1 can pinto or black beans offers plant-based protein and fiber

1 can fire-roasted diced tomatoes with juices adds smoky, tangy freshness

1 can diced green chiles contributes mild heat and complexity

1 to 2 medium sweet potatoes bulk of soup with natural sweetness and soft texture

1 teaspoon ground cumin adds warm, earthy notes

Optional: 2 tablespoons chile powder and 1/4 teaspoon cayenne pepper for deeper spice layers

Optional: 1/2 cup masa harina or finely pulsed cornmeal thickens soup and adds corn flavor

8 ounces sharp cheddar cheese melts into creamy goodness

Fine sea salt and freshly cracked black pepper to taste

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Instructions

First Step: Prepare Ingredients
Peel and dice the sweet potatoes into uniform 1/2-inch cubes to ensure even cooking. Peel and finely dice the onion, and mince 2 to 3 cloves of garlic. Rinse and drain the canned beans thoroughly to remove excess sodium, and gather all canned ingredients like the enchilada sauce, diced green chiles, and fire-roasted tomatoes.

Second Step: Sauté Aromatics
In a large stockpot, heat 1 to 2 tablespoons of avocado oil (or your preferred neutral oil) over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and sauté for an additional 1 to 2 minutes until fragrant. If using, sprinkle in 2 tablespoons of chile powder, 1 teaspoon of ground cumin, and 1/4 teaspoon cayenne pepper; toast the spices in the oil for one minute to enhance their flavors.

Third Step: Add Thickening Agent (Optional)
If you prefer a thicker soup, stir in 1/2 cup masa harina or finely pulsed cornmeal at this stage. Cook the mixture for 2 to 3 minutes while stirring to toast the masa, which will also add a pleasant corn flavor and heartier texture.

Fourth Step: Combine Liquids and Main Ingredients
Pour in 3 cups of chicken or vegetable stock and 1 1/4 cups enchilada sauce, whisking well to combine and releasing any lumps. Stir in the fire-roasted diced tomatoes, rinsed beans, diced green chiles, and cubed sweet potatoes. Bring the mixture up to a gentle simmer over medium heat.

Fifth Step: Simmer Until Tender
Reduce heat to medium-low and cover the pot. Let the soup simmer for 10 to 15 minutes, or 30 minutes if you prefer softer sweet potatoes, stirring occasionally to prevent sticking. The sweet potatoes should be tender and flavorful at this point.

Sixth Step: Finish with Cheese and Seasoning
Stir in 8 ounces of freshly grated sharp cheddar cheese (or your preferred cheese or vegan alternative) until it melts smoothly into the soup. Taste and adjust seasoning with fine sea salt and freshly cracked black pepper as needed.

Final Step: Serve and Garnish
Ladle the warm sweet potato enchilada soup into bowls and garnish with your choice of toppings such as diced avocado, crumbled tortilla chips or strips, chopped fresh cilantro, extra shredded cheese, sour cream, or fresh lime wedges. These toppings add texture and brightness, perfect for a crowd-pleasing meal or comforting family dinner.

Last Step:

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Notes

🥣 For a creamier texture, add 1/2 to 1 cup half-and-half, cream, or a dairy-free alternative in step 5.
🌶️ To make the soup spicier, add diced jalapeños during the sauté stage.
🍲 This recipe adapts well to slow cooker use: combine all ingredients except cheese and cook on high for 3-4 hours or low for 6-7 hours, adding cheese before serving.

Author: Brandi Oshea
Prep Time: 15 minutes
Optional simmering time: 15 minutes
Cook Time: 30 to 45 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: Gluten-Free, Vegetarian option available

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 30 mg