This Sweet Potato Taco Soup is a warm and filling dish packed with tasty flavors. It combines sweet potatoes, beans, and spices for a delightful twist on taco night!
You won’t believe how cozy this soup makes you feel! It’s perfect for those chilly evenings when you want something hearty. I love enjoying it with some crunchy tortilla chips on the side! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup! They add natural sweetness and creaminess. You can use butternut squash if sweet potatoes aren’t available.
Ground Beef: I often use ground turkey for a lighter option, but you can also try plant-based meat for a vegetarian version. Even lentils can work well!
Beans: Black and kidney beans add protein and texture. Feel free to swap in your favorite varieties, like pinto beans or chickpeas!
Broth: I recommend using low-sodium beef or chicken broth for better control over saltiness. Vegetable broth suits vegetarians and adds a nice flavor too.
Spices: Chili powder and cumin give this soup its taco flair! You can adjust these to make it milder or spicier based on your preference.
How to Cook Sweet Potatoes to Perfection?
Sweet potatoes need a little care for the best texture in the soup. Here’s how to prepare them well:
- Peel and cube them into even pieces to ensure they cook uniformly.
- Add them to the pot along with the broth and let them simmer until tender—about 25-30 minutes.
- Test with a fork; they should be soft but not mushy. Overcooking can lead them to break down too much.
Enjoy your cooking process! The sweet potatoes will blend beautifully with the spices, providing that cozy taste.
Sweet Potato Taco Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1 cup frozen corn)
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups beef or chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: sliced avocado, shredded cheddar cheese, sour cream, chopped green onions, chopped fresh cilantro
How Much Time Will You Need?
This Sweet Potato Taco Soup takes about 15 minutes to prepare and approximately 30 minutes to cook, giving you a total of about 45 minutes from start to finish. You’ll have a delicious and hearty meal ready in no time!
Step-by-Step Instructions:
1. Cooking the Meat:
Start by heating the olive oil in a large pot over medium-high heat. Add the ground beef (or turkey) and cook until it’s browned. Use a spoon to break the meat apart as it cooks. If there’s extra fat, you can drain it off before moving to the next step.
2. Sautéing the Vegetables:
Add the diced onion to the pot and let it cook for about 3-4 minutes, until it softens. Next, stir in the minced garlic and cook for another minute until it smells wonderful!
3. Combining the Ingredients:
Now it’s time to add the cubed sweet potatoes, black beans, kidney beans, corn, diced tomatoes (with their juice), and broth into the pot. Stir everything together to combine it well.
4. Seasoning the Soup:
Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and add salt and pepper to taste. Give it a good stir so that all the spices are mixed throughout the soup.
5. Cooking the Soup:
Bring the soup to a boil, then lower the heat to a simmer. Let it cook uncovered for about 25-30 minutes, or until the sweet potatoes are nice and tender.
6. Final Touches:
Once the sweet potatoes are soft, taste the soup and adjust any seasoning if needed. It’s all about making it just right for your taste buds!
7. Serving:
Serve the soup hot and offer toppings like sliced avocado, shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro to make it extra special!
This Sweet Potato Taco Soup is not only filling but also bursting with flavor. Enjoy your cooking adventure!
Can I Use Different Types of Beans?
Absolutely! While black and kidney beans are traditional, you can use any beans you have on hand, like pinto beans or chickpeas. Just make sure they’re drained and rinsed if they’re canned.
Can I Make This Soup Vegetarian?
Yes! Substitute the ground beef with a plant-based meat alternative, lentils, or even add more beans. Use vegetable broth instead of chicken or beef broth to keep it vegetarian-friendly.
How Long Will Leftovers Last?
Your Sweet Potato Taco Soup will stay good in the fridge for up to 4 days in an airtight container. Reheat on the stove or in the microwave, adding a splash of broth if it thickens up too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.