Sweet Potato Taco Soup
Sweet Potato Taco Soup is a gluten free and lacto ovo vegetarian soup. This recipe serves 5. For $2.72 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 568 calories, 12g of protein, and 25g of fat. Plenty of people made this recipe, and 125 would say it hit the spot. A mixture of sweet onion, jack cheese, garnish, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by The Faux Martha. With a spoonacular score of 90%, this dish is amazing. If you like this recipe, you might also like recipes such as Chipotle Sweet Potato Taco Salad, Paleo Taco Casserole with Sweet Potato Crust, and Clean Eating Taco Loaded Sweet Potato Fries.
Servings: 5
Ingredients:
avocado
1 bell pepper, diced
1 can (15 oz.) black beans, drained
2-3 chipotle peppers in adobo, chopped finely
2 tbsp. fresh cilantro, plus more for garnish
2 cloves garlic, minced
1/4 c. honey
monterray jack cheese
juice of 1 lime
1 tbsp. olive oil
1 sweet onion, diced
3 c. sweet potatoes, diced
tortilla chips
4 c. Pacific Organic Vegetable Broth
Garnish
Equipment:
pot
Cooking instruction summary:
Prep vegetables. In a stock pot, heat olive oil until hot. Add in pepper, onion, and garlic. Cook on medium-high heat for about three minutes. Salt to taste.Turn heat to medium-low. Add in beans, honey, chipotles, cilantro, and lime. Salt to taste. Stir. Top off with 4 cups of Pacific Organic Vegetable Broth and cook for 10-15 minutes to allow the flavors to deepen. 15 minutes before serving, add in sweet potatoes and cook until just softened. Taste and add more salt as needed.Garnish with cheese, avocado, tortilla chips, and fresh cilantro. Serve.
Step by step:
1. Prep vegetables. In a stock pot, heat olive oil until hot.
2. Add in pepper, onion, and garlic. Cook on medium-high heat for about three minutes. Salt to taste.Turn heat to medium-low.
3. Add in beans, honey, chipotles, cilantro, and lime. Salt to taste. Stir. Top off with 4 cups of Pacific Organic Vegetable Broth and cook for 10-15 minutes to allow the flavors to deepen. 15 minutes before serving, add in sweet potatoes and cook until just softened. Taste and add more salt as needed.
4. Garnish with cheese, avocado, tortilla chips, and fresh cilantro.
5. Serve.
Nutrition Information:
covered percent of daily need
