Sweet Potato Enchilada Soup

Sweet Potato Enchilada Soup is a hearty, comforting bowl of goodness that combines the bold flavors of enchiladas with tender chunks of sweet potato. This easy one-pot meal is loaded with wholesome ingredients and warm spices — perfect for cozy weeknight dinners or meal prep.

Why You’ll Love This Recipe

This soup is everything you love about enchiladas but in a spoonable, satisfying form. It’s naturally vegetarian (and easy to make vegan), budget-friendly, and packed with nourishing veggies, beans, and flavorful spices. It’s simple to make, freezer-friendly, and even better the next day — a must-have addition to your soup rotation!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and diced
• Onion, chopped
• Garlic cloves, minced
• Red bell pepper, chopped
• Black beans, drained and rinsed
• Canned diced tomatoes
• Red enchilada sauce
• Vegetable broth
• Olive oil
• Ground cumin
• Chili powder
• Smoked paprika (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Optional toppings: avocado, shredded cheese, sour cream, tortilla strips

Directions

this recipe

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic and bell pepper, and cook for another 2–3 minutes until fragrant.
3. Add the diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the veggies with the spices.
4. Pour in the enchilada sauce, diced tomatoes, black beans, and vegetable broth. Stir well to combine.
5. Bring to a boil, then reduce heat and simmer for about 20–25 minutes, or until the sweet potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Ladle into bowls and top with fresh cilantro, lime wedges, and any additional toppings you like.

Servings and timing

This recipe makes about 4–6 servings and takes around 10 minutes to prep and 25–30 minutes to cook.

Variations

• Add corn kernels for extra sweetness and texture.
• Make it creamy by stirring in coconut milk or blending a portion of the soup.
• Use pinto beans or kidney beans instead of black beans.
• Top with crushed tortilla chips for a fun crunch.

Storage/Reheating

Store leftover Sweet Potato Enchilada Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. This soup also freezes well for up to 2–3 months — thaw overnight in the fridge before reheating.

FAQs

Can I make this soup vegan?

Yes! It’s naturally vegan if you skip any dairy toppings.

Can I use homemade enchilada sauce?

Absolutely — homemade or store-bought both work well.

How do I make it spicier?

Add diced jalapeños, extra chili powder, or a splash of hot sauce.

Can I use canned sweet potatoes?

Fresh is best for texture, but canned can work in a pinch — add them near the end since they’re already soft.

What can I serve with this soup?

Try cornbread, warm tortillas, or a fresh green salad.

Is this soup gluten-free?

Yes, just make sure your enchilada sauce and broth are certified gluten-free.

Can I add meat?

Yes — cooked shredded chicken or ground turkey work well.

How do I thicken the soup?

Mash some of the sweet potatoes or blend a cup of the soup and stir it back in.

Can I make this in a slow cooker?

Yes! Combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours.

How long does it keep?

Up to 4 days in the fridge or 2–3 months in the freezer.

Conclusion

Sweet Potato Enchilada Soup is a cozy, flavorful twist on classic enchiladas — made simple in a single pot! It’s wholesome, comforting, and easy to customize with your favorite toppings. Whip up a batch and enjoy a bowl of warm, zesty goodness that’s sure to become a family favorite!

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