Sweet Potato Enchilada Soup is comforting, easy to make, nutritious, and irresistibly delicious. This satisfying soup features Mediterranean Diet and Blue Zone-friendly ingredients like tender sweet potatoes, healthy and hearty legumes, and a rich, flavorful, enchilada-spiced broth. Cumin, paprika, chili powder, and garlic add flavor and depth. Personalize it with any number of tasty toppings.
This makes a big batch of soup. It’s great for feeding a crew or, like I used it, for meal prep for the week. It stores wonderfully in the fridge for up to a few days. I really liked how it is endlessly changeable with the addition of toppings, like a sprinkle of this tasty vegan parmesan. This soup is also kind of “accidentally” oil-free. I didn’t even think of it until later, but I realized I hadn’t added any oil and that no one had missed it. Other oil-free soups and stews I really enjoy include this White Chicken Chili, and this Potato Corn Chowder.
A pot of simple soup was perfect right now while I’m putting together a new kitchen. It’s pretty much chaos right now, with cabinets and appliances not in place yet … I’m cooking in a small kitchen on the lower level, which isn’t the best situation, but it will do. But the hardwood floors are installed and finished and cabinets are in next week! I also bought a vintage Viking stove that I absolutely love and have been cleaning and restoring to near-new condition.
Equipment Needed
Since this is a larger batch of soup, a larger 8-quart soup pot or crock pot is needed. I’ll link some helpful products below. This gorgeous pot by All Clad is on my wish list, but this is what I have and use. A crock pot like this one is also a great option.
Ingredients in Sweet Potato Enchilada Soup
Sweet Potato makes this a perfect for fall soup and adds a sweet touch that compliments the hearty, savory beans and spices. I used one large sweet potato here, which is about two cups, diced.
Beans are the hearty and heart-healthy ingredients in this soup. I used both black beans and garbanzo beans. I like the mix of the two together.
Corn is always delicious in hearty soups. I used one pound of frozen corn, but a can of corn would be just as good here.
Onions bring a savory depth to this enchilada soup, adding a mellow sweetness as they cook down in the rich, spiced broth. I usually use red onions because they’re my favorite, but any will do.
Enchilada Sauce adds so much flavor. It comes in 10-ounce cans (I used two of these) and 20-ounce cans.
Spices are the star here and really complement the enchilada sauce. Chili powder, cumin, paprika, garlic and onion make this so flavorful.
Additional Ingredients like cilantro, avocado, vegan sour cream, lime juice, and more add even more flavor.
How to Make
This is a super easy soup. Just prepare all the ingredients and add them to a soup pot or crock pot. Simmer on medium-high on the stove for about 35 minutes or until the sweet potatoes are nice and tender. Use a crock pot if that’s easier and fits into your schedule better. Just put all the ingredients into an 8-quart crock pot and heat on low for eight hours (this works great overnight or during the day when you’re busy) or on high for about two hours.
Tips and Tricks
Easy to Cut Sweet Potato: Don’t cut your arm off trying to peel and dice the sweet potato! It’s SO much easier to cut if you put it in the microwave for a few minutes before cutting. It heats it up just enough to soften it slightly. It really make a difference when cutting.
Storing this soup is easy. Just keep it in a sealed container in the fridge for up to a few days. Or, you can freeze this in an air-tight, freezer-safe container for up to a few months.
Sweet Potato Enchilada Rice Soup {Vegan, GF}
Sweet Potato Enchilada Soup is going to warm you up. This cozy, nutrition-packed, Mediterranean Diet and Blue Zone-friendly soup is easy to make and provides maximum deliciousness. It's great anytime, but can be an easy way to feed everyone during the busy holiday season.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 large onion, diced
- 2 Jalapeño peppers, seeded and finely diced
- 2 cans black beans (15 ounces each, drained)
- 1 can garbanzo beans (15 ounces, drained)
- 1 lb frozen corn or 1 can (15 ounces, drained)
- 2 cans diced tomatoes with green chills (15 ounces each)
- 2 cans red enchilada sauce (10 ounces each or one 20-ounce can)
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 2 tablespoons nutritional yeast
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon red pepper flakes (or to taste)
- 3 cups vegetable broth
Toppings
- avocado
- vegan sour cream
- vegan cheese shreds
- lime juice
- cilantro
- tortilla chips
Instructions
- On the Stove: Place all ingredients into a large, heavy-bottomed 8-quart pot. Bring to a simmer over medium-high heat and then simmer, stirring occasionally, for 35 minutes, until the sweet potatoes are tender.
- In a Crock Pot: Place all ingredients into an 8-quart crock pot or slow cooker and heat on low for 8 hours or on high for about 2 hours, until the sweet potatoes are tender.
- Serve with crusty bread, avocado slices, vegan sour cream, cilantro, lime juice, tortilla chips or strips, vegan cheese shreds, and/or a sprinkle of vegan Parmesan.
- Store this soup in a sealed container in the fridge for up to a few days. Or, you can freeze this in an air-tight, freezer-safe container for up to a few months.
Recommended Products
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Crock-Pot Large 8 Quart Oval Manual Slow Cooker, Stainless Steel (SCV800-S) -
Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, Stainless Steel -
All-Clad D5 5-Ply Brushed Stainless Steel Stockpot 8 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver -
HENCKELS Classic Razor-Sharp 8-inch Slicing Knife, German Engineered Informed by 100+ Years of Mastery, Stainless Steel -
Chef Craft Select Cooking Ladle, 11.5 inch, Stainless Steel -
Las Palmas Red Enchilada Sauce, Medium, 10 Ounce -
BUSH'S BEST 15 oz Canned Black Beans, Source of Plant Based Protein and Fiber, Low Fat, Gluten Free, (Pack of 12) -
McCormick Dark Chili Powder, 20 oz -
Spice Classics Paprika, 16 oz
