Sweet Potato Taco Soup (Edit recipe)

A "sweet" spin on your classic taco soup recipe! Full of flavor and nutrition, this soup is perfect for any night of the week! Family friendly. Adaptable for vegan, vegetarian, dairy free, and gluten free dietary needs.

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1172
Fat:	42 g
Carbohydrates:	121 g
Protein:	69 g
Cholesterol:	137 g
Sodium:	1689 mg
Fiber:	36 g
Sugars:	11 g
Calculated per serving.

by ThrilledFoodie

View original recipe

Serves: 8

Ingredients

1 whole Sweet Potato, large, peeled and cubed
1 Tbsp Salted Butter, olive oil or coconut oil works here too
1 lb Ground Beef
1 whole White Onion, diced
5 - 6 cloves Garlic, minced
19 oz Pinto Beans, canned, drained and rinsed
19 oz Kidney Beans, canned, drained and rinsed
19 oz Black Beans, canned, drained and rinsed
15 oz Canned Corn, drained and rinsed
15 oz Black Olives, sliced, canned, drained and rinsed
15 oz Diced Tomatoes, canned
4 - 5 cup Chicken Broth (Low Sodium), beef bone broth or vegetable broth works well here too
1 cup Green Enchilada Sauce
.5 tsp Ground Cumin
1 Tbsp Primal Palate Organic Garden Ranch Seasoning Mix
1.5 tsp ground Coriander
1 tsp Paprika
1 Tbsp Taco Seasoning, I use Tex Mex Seasoning
2 Tbsp Garlic Salt, Separated
1 tsp Black Pepper
1 whole Lime, juiced
4 oz Full Fat Cream Cheese

Optional Topping List

1 cup Sharp Cheddar Cheese, shredded
1 cup Pepper Jack Cheese
1 cup Mi Nina Tortilla Chips, or your favorite brand, blue or regular corn
1 whole Red Onion, diced
1 cup Sour Cream, or plain Greek yogurt
1 whole Avocado
1 bunch Cilantro, fresh, minced
1 bunch Green Onion (Scallion)
1 whole Lime, wedged for squeezing on top of soup

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin by peeling and chopping sweet potatoes into 1/4 inch cubes.
Place your pot on the stove top, and add a tbsp of butter(coconut or olive oil works here too).
Turn your burner on to medium-low heat.
Once butter has melted, add your sweet potato chunks, and cook until tender. (See notes)
Remove tender sweet potatoes from pan, and place in a bowl(preferably a covered container!)
Add ground beef to the same warm pot. When only a little bit of pink remains, add diced onions and garlic. Continue to cook until all of the beef has browned. Add 1 tbsp garlic salt. Stir to distribute evenly.
When meat has cooked all the way through, add pinto, kidney, and black beans to your pot. Stir to combine.
Add drained can of corn, drained can of olives, and your sweet potatoes back to the pot.
Next, add all contents of the stewing tomato can to your pot.
Pour in chicken broth.
Add green enchilada sauce, all spices and seasonings, and juice from 1 lime.
Stir soup to evenly distribute all ingredients.
Bring to a simmer for 5 minutes.
Then, add your cream cheese, and stir continuously until it has dissolved into the soup.
Serve with your favorite toppings from the list above, and enjoy!

Notes

To speed up my sweet potato cook time, I like to add 1/4-1/2 cup of water once the pan has fully warmed. This will steam your potatoes and help them tenderize more quickly. ALSO… if your sweet potatoes are sticking to your pan, or starting to burn, you may have your stove top a little too hot.