This healthy but hearty Chipotle Sweet Potato and Black Bean Soup gets a kick from chipotles en adobo sauce!
Since soup season seems to be sticking around for a bit longer than I would like (although, admittedly, I eat soup year round), I figured I’d keep on making soup recipes for you all!
But seriously, spring you can come any time now.
Although, today was pretty darn nice. Sunny and in the 50’s. Even though it’s been in the 30’s and dreary for the last couple of weeks, it only took this one day of sunshine for spring to feel like it’s here.
Regardless of the weather, I think this Chipotle Sweet Potato and Black Bean Soup could really hit the spot during any season. It’s warm and comforting during the fall and winter, but it’s light, healthy, and spicy for those warmer months.
The soup gets its spice from chipotles en adobo sauce. I only had the whole chipotles in my freezer stash, so I added those and pureed them during the immersion blender step. If you can find the sauce only, that would work just as well!
A few things about this recipe. First, I included instructions for either a pressure cooker or a slow cooker because you could use either! I absolutely love my pressure cooker because it only took TEN minutes to cook this soup. The slow cooker is great because you could set it in the morning and have it almost ready for you when you get home from work.
I also used an immersion blender at the end to puree about half of the soup which made it thicker, which I prefer. If you want to skip this step, go for it, but your soup will be more broth-y.
Like most soup recipes, this soup only gets better with time. The next day the flavors were even better! I loved the smokiness from the chipotles, and the second time around I topped it with plain yogurt, cheese, and tortilla chips, which I would definitely recommend!
If you like this recipe, you’ll love these:
- 2 large sweet potatoes peeled and diced into bite-sized pieces
- 1/2 red onion diced
- 1 red bell pepper stem and seeds removed, diced
- 2 cans black beans drained and rinsed
- 2 chipotles en adobo sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 3-4 cups vegetable broth depending on how thick you like your soup
- For topping: plain yogurt avocado, green onions, cilantro, cheese, tortilla chips
- Place all ingredients in a slow cooker or pressure cooker.
- For pressure cooker, cook on high for 10 minutes.
- For a slow cooker, cook on low for 7-8 hours, or high for 3.5-4 hours.
- Once finished cooking, use an immersion blender to puree about half of the soup. If you don't have an immersion blender, you can take about 4 cups of the soup out of the slow/pressure cooker and place in blender.
- The soup should still be chunky, just a bit thicker from pureeing.
- Serve topped with plain yogurt, green onions, cilantro, and cheese.
- Recommended: serve with tortilla chips.