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Sweet Potato Taco Soup

  • Yield: 4-5 servings 1x


This soup wins over the leaf-eaters and the meat-lovers, while marrying the fresh flavors of summer with the deep, smoky notes of winter. It’s light yet filling. And best of all, it leaves you feeling full without feeling heavy. Garnish as you wish. Make ahead or not. For a crowd, double or triple the recipe.


  • 1 bell pepper, diced
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp. olive oil
  • 1 can (15 oz.) black beans, drained
  • 1/4 c. honey
  • 23 chipotle peppers in adobo, chopped finely
  • 2 tbsp. fresh cilantro, plus more for garnish
  • juice of 1 lime
  • 4 c. Pacific Organic Vegetable Broth
  • 3 c. sweet potatoes, diced
  • Garnish
  • monterray jack cheese
  • avocado
  • tortilla chips


  1. Prep vegetables. In a stock pot, heat olive oil until hot. Add in pepper, onion, and garlic. Cook on medium-high heat for about three minutes. Salt to taste.
  2. Turn heat to medium-low. Add in beans, honey, chipotles, cilantro, and lime. Salt to taste. Stir. Top off with 4 cups of Pacific Organic Vegetable Broth and cook for 10-15 minutes to allow the flavors to deepen.
  3. 15 minutes before serving, add in sweet potatoes and cook until just softened. Taste and add more salt as needed.
  4. Garnish with cheese, avocado, tortilla chips, and fresh cilantro. Serve.


• This soup can easily be made ahead of time. Follow steps 1-2 and freeze or refrigerate for later. Reheat to a rolling boil and add sweet potatoes, cooking until just softened.

• Can’t part with meat? Keep it easy by adding in pulled rotisserie chicken with the beans and spices.

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