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sweet potato taco soup

Sweet Potato Taco Soup with Black Beans

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon taco seasoning
  • 4 cup vegetable broth
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and minced garlic, and sauté until the onion is translucent.
  • Stir in the sweet potatoes and taco seasoning, and cook for 2 minutes.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat and let it simmer until the sweet potatoes are tender, about 15 minutes.
  • Add the black beans, diced tomatoes, corn, salt, and pepper to the pot.
  • Continue to simmer for another 10 minutes, stirring occasionally.
  • Remove the pot from heat and let the soup rest for 5 minutes.
  • Serve the soup hot, garnished with avocado, cilantro, and lime wedges.

Notes

For extra flavor, consider roasting the sweet potatoes before adding them to the soup to enhance their natural sweetness. Additionally, adjusting the amount of taco seasoning can help you control the spiciness to suit your taste. This soup can be made a day ahead, as the flavors deepen overnight, making it an excellent make-ahead meal.
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