This hearty and delicious sweet potato black bean enchilada soup comes together in one pot, is packed full of protein + fiber, and will give you days of leftovers! Customize it to your liking by choosing your protein, enchilada sauce, and veggies.
The weather has dropped here in Charleston (SOS), which calls for a really good soup recipe.. and I have you covered with my sweet potato black bean enchilada soup - it’s top tier!! I’m seriously in love with the sweet potatoes in contrast to the spices in this one - the flavors are really perfect together. Plus, it’s packed full of protein thanks to ground turkey + full of fiber thanks to all the beans and vegetables.
The soup comes together in one pot and can be customized to your liking! The recipe uses ground turkey but you can sub beef or chicken if desired, anything would be delicious. I added red bell pepper for extra fiber + vitamin C, you can also stir in some frozen corn if you’d like!! It’d go really well here. Choose your favorite enchilada sauce for the recipe - I used Siete’s verde enchilada sauce, but any will do. Full recipe below, enjoy my friends <3
1 tbsp olive oil, + more as needed
1 lb ground turkey (or beef/chicken)
1 medium yellow onion, chopped finely
1 jalapeno, very finely chopped
1 large red bell pepper, thinly sliced (optional)
4 cloves garlic, minced or grated
1/2 cup finely chopped cilantro (reserve more for serving)
1 ½ tsp mild chili powder blend
1 tsp cumin
1 tsp turmeric
½ tsp oregano
1 medium-large sweet potato, chopped into small pieces (about ½ inch cubes)
1 ¼ cup your favorite enchilada sauce (I used Siete brand verde enchilada sauce)
4 cups low sodium chicken broth + more if needed
2 cans black beans, rinsed and drained (can reduce to 1 can if you want it to be less bean-y)
½ tsp fine sea salt + more to taste
Juice of 1 lime + more to taste
1/2-1 cup frozen corn (optional)
Cracked black pepper
Start by heating 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add ground turkey (or protein of choice), and cook, breaking meat apart, until browned. Once cooked, remove from pot and transfer to a plate. Set aside.
If needed, add a bit more olive oil to the pot. Add in your chopped onion, jalapeno, and red bell pepper (if using). Saute until everything is beginning to soften and brown.
Add your garlic, cilantro, and spices. Saute for another minute until garlic and spices are fragrant.
Add chopped sweet potato, enchilada sauce, chicken broth, black beans, and salt + a few cracks of black pepper. Stir well to combine.
Bring mixture to a boil, then reduce to a simmer. Simmer soup for approximately 15-20 minutes, or until the sweet potatoes are fork tender and the soup has thickened up. If you like it brothier, feel free to add a bit of extra broth at this point.
Add ground turkey back to pot, along with lime juice and frozen corn (if using). Stir to combine, and allow to simmer for a few minutes further. Taste, add extra salt, pepper, and lime juice as needed (I ended up using 1 tsp fine sea salt - as a girl who loves salt!!).
Topping suggestions (choose your own adventure!):
avocado slices
feta/cotija cheese, or cheddar/Mexican blend
extra cilantro
lime wedges
pickled red onions/jalapenos
diced white onion
sour cream
To serve, add soup to a bowl and top with any toppings your heart desires!! I love avocado, diced white onion, extra cilantro, and lime wedges. Sour cream/cheese will give this a creamy element to cut through the spices, and pickled onions will give it a sharp bite. Choose your own adventure!
Store leftovers in an airtight container in the fridge for 3-4 days.
I hope you love this recipe as much as I do!! It’s truly amazing and I love how customizable it is. It gets even better over time as the flavors continue to meld, so the leftovers are chef’s kiss!!
If you make this recipe, make sure to tag me on Instagram @abigailsapron, I’d love to see your creations :)
I hope you all have a wonderful Friday - hooray for the weekend!!! <3
With love,
Abigail
Sooooo delicious!