Chipotle Sweet Potato and Black Bean Soup
This healthy but hearty Chipotle Sweet Potato and Black Bean Soup gets a kick from chipotles en adobo sauce!
Prep Time20 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 20 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 272kcal
- 2 large sweet potatoes peeled and diced into bite-sized pieces
- ½ 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
- ½ 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.
Calories: 272kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 766mg | Potassium: 835mg | Fiber: 15g | Sugar: 5g | Vitamin A: 11742IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 4mg