This Sweet Potato Taco Soup is a warm, cozy dish packed with flavor! With sweet potatoes, beans, and your favorite taco spices, it’s a hit for everyone in the family.
Trust me, the combination of sweet and spicy is amazing. I love serving this soup with crushed tortilla chips on top—it’s like a crunchy surprise! 🌮🥣
Key Ingredients & Substitutions
Sweet Potatoes: The star ingredient! They add natural sweetness and creaminess. If you’re in a pinch, try butternut squash or even pumpkin as a substitute. They have similar textures and flavors.
Ground Beef: I typically use ground turkey for a healthier option. If you’re looking for plant-based choices, try crumbled tempeh or lentils to keep the protein content high!
Beans: Kidney beans bring great texture, but feel free to swap them for black beans or pinto beans if you prefer. Canned beans are super convenient, just remember to rinse them before adding!
Spices: Chili powder and cumin are key for that taco flavor! If you’re out of one, a taco seasoning packet works in a pinch. For spice lovers, increase the cayenne or add jalapeños.
How Do I Properly Sauté Onions and Garlic?
Sautéing onions and garlic correctly is essential to build flavor. Follow these steps for success:
- Heat your oil in the pot until it’s shimmering, not smoking.
- Add onions first. Cook them until they’re transparent and just starting to brown, about 3-4 minutes.
- Then, add garlic. It cooks faster, about 30 seconds! Watch closely not to burn it.
This combination creates a tasty base for your soup, enhancing all the flavors to come!
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
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced into small cubes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies (optional for mild heat)
- 4 cups beef broth (or vegetable broth)
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- Sour cream or Greek yogurt (optional, for topping)
- Crushed tortilla chips or corn chips (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and roughly 30 minutes of cooking time. So, you’ll be enjoying a warm bowl of Sweet Potato Taco Soup in about 40 minutes! Perfect for a cozy dinner at home.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced onions and minced garlic. Sauté them together until the onions are softened and fragrant, about 3-4 minutes. This will create a flavorful base for the soup!
2. Brown the Meat:
Add the ground beef (or turkey) to the pot. Cook it until it’s browned, breaking it apart with a spoon as it cooks. If there’s any excess fat, drain it off to keep your soup light and tasty.
3. Add Spices:
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and pepper. Cook everything together for about 1 minute. This step helps to bloom the spices and enhance their flavors!
4. Combine All Ingredients:
Next, add in the diced sweet potato, diced tomatoes (with their juices), green chilies, kidney beans, tomato paste, and beef broth. Stir everything together until well mixed. The pot will be quite full, but that’s part of the fun!
5. Bring to a Boil:
Increase the heat and bring the mixture to a boil. Once boiling, lower the heat and let it simmer uncovered for about 25-30 minutes. You want the sweet potatoes to be nice and tender and for the soup to thicken just a bit.
6. Taste and Adjust:
After the cooking time, taste your soup and adjust seasonings if necessary. Need a pinch more salt or spice? This is your chance to customize it just the way you like!
7. Serve and Enjoy:
Now it’s time to serve! Ladle the soup into bowls and top with diced avocado, chopped fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of crushed tortilla chips for that perfect crunch. Enjoy every delicious bite!
That’s all there is to it! This Sweet Potato Taco Soup is sure to warm your heart and fill your tummy. Happy cooking!
Can I Use Different Types of Beans?
Absolutely! While this recipe calls for kidney beans, you can easily substitute them with black beans, pinto beans, or even chickpeas for a different flavor and texture. Just remember to rinse canned beans before adding them to the soup!
Can I Make This Soup Vegetarian?
Yes, you can make it vegetarian by omitting the ground meat and using a plant-based protein like lentils or crumbled tempeh. Also, use vegetable broth instead of beef broth. It will still be hearty and delicious!
How Do I Store Leftovers?
Store any leftovers in tight-sealed containers in the fridge for up to 3-4 days. This soup also freezes well! Just make sure to allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like corn, bell peppers, or zucchini. Just chop them into small pieces and add them along with the sweet potatoes. This is a great way to boost the nutrition and flavor of the soup!