Soup season is here(for the next six months where I live)! This sweet potato taco soup is a hearty, comforting, and nutritious soup that you’ll want to have on your menu. I made this taco soup with ground beef, but you can easily adapt it to a vegetarian, dairy free, or vegan taco soup(see options below). This sweet potato taco soup is packed with flavor, and will leave you feeling nourished and oh so satisfied!
What do I need for my Sweet Potato Taco Soup?
- A Large Pot
- Spatula/turner
- Sweet potato
- Butter
- Ground Beef
- Onion
- Garlic
- Pinto Beans
- Kidney Beans
- Black Beans
- Corn
- Black Olives
- Stewing Tomatoes
- Chicken Broth
- Green Enchilada Sauce
- Lime
- Cream cheese(optional)
- Spices/seasonings
- Toppings-cheddar/monterey jack cheese, blue corn or normal tortilla chips, red onion, greek yogurt, avocado, cilantro, or green onions, extra lime wedges.
How Can I Adapt my Sweet Potato Taco Soup?
Vegetarian Taco Soup– To adapt my taco soup recipe to fit a vegetarian diet, I would skip the ground beef step. If you still desire the sautéed onions that are cooked with the beef, feel free to throw them in with your sweet potatoes at the beginning, and then add it all back into your soup later in the recipe(see recipe details). In this recipe, I use chicken broth, because this is usually what I have on hand. Swapping chicken broth for vegetable broth will work just fine here!
Dairy Free Soup Option-Other than the additional/optional cream cheese that you can add in at the end of this recipe, there really no other adjustments that have too be made. I would then forgo the cheddar cheese and greek yogurt topping options at the end, and you are good to go!
Vegan Taco Soup: I would adapt my sweet potato taco soup recipe to fit a vegan diet by following both of the above recommendations for “vegetarian” and “dairy free”. This is because a vegan diet, usually doesn’t eat any animal products! I have seen some very good meatless ground beef substitutions out there, and I think those would work well in place of the actual ground beef. ( I have not tried this substitution, so if you do, I’d love to hear how it went for you!) This also goes for the cream cheese, and cheddar cheese substitutions -I know there are vegan options for those too!
Storing Sweet Potato Taco Soup:
This sweet potato taco soup will store really well in an air tight container for up to a week in the fridge. Leave the toppings out, and add right before you are about to eat!
Freezing Taco Soup:
Whether you are looking for a freezer meal for new moms, or just looking to do some meal prep. This soup is an easy make ahead frozen meal that you can pull out and reheat anytime. I would recommend making the soup as directed, and then storing in an airtight container or ziplock bag to freeze(I use these reusable ziplocks that freeze really well!). To reheat, all you need to do is thaw the bag/container and pour contents into a pot. Warm your soup over medium heat, stirring to make sure nothing scalds at the bottom of the pot. Serve with added toppings.
Sweet Potato Taco Soup
Ingredients
- 1 large Sweet Potato peeled and chopped
- 1 tbsp Butter coconut oil or olive oil works too
- 1 lb Ground Beef
- 1 large White Onion diced
- 5-6 cloves Garlic minced
- 1 19oz can Pinto Beans drained and rinsed
- 1 19 oz can Kidney Beans drained and rinsed
- 1 15 oz can Black Beans drained and rinsed
- 1 12 oz can Corn drained and rinsed
- 1 15 oz can Sliced Black Olives drained and rinsed
- 1 19 oz can Garlic&Herb Stewing Tomatoes
- 4-5 cups Chicken Broth
- 1 cup Green Enchilada Sauce
- 1/2 tsp Cumin
- 1 tbsp Ranch Seasoning
- 1 1/2 tsp Coriander
- 1 tsp Paprika
- 1 tbsp Tex Mex Seasoning
- 2 tbsp Garlic Salt separated
- 1 tsp Black Pepper
- 1 Lime juiced
- 1/2 package(4 oz) Cream Cheese
Topping Options
- Shredded Cheddar Cheese Moneray Jack/ Shredded Gouda are yummy too!
- Blue Corn or Regular Tortilla Chips
- Red Onion diced
- Greek Yogurt or Sour Cream
- Avocado
- Cilantro
- Green Onions
- Lime Wedges for squeezing over top of your soup!
Instructions
- Begin by peeling and chopping sweet potatoes into 1/4 inch cubes.
- Place your pot on the stove top, and add a tbsp of butter(coconut or olive oil works here too). Turn your burner on to medium-low heat.
- Once butter has melted, add your sweet potato chunks, and cook until tender. (See notes)
- Remove tender sweet potatoes from pan, and place in a bowl(preferably a covered container!)
- Add ground beef to the same warm pot. When only a little bit of pink remains, add diced onions and garlic. Continue to cook until all of the beef has browned. Add 1 tbsp garlic salt. Stir to distribute evenly.
- When meat has cooked all the way through, add pinto, kidney, and black beans to your pot. Stir to combine.
- Add drained can of corn, drained can of olives, and your sweet potatoes back to the pot.
- Next, add all contents of the stewing tomato can to your pot.
- Add 4-5 cups of chicken broth.
- Add green enchilada sauce, all spices and seasonings, and juice from 1 lime.
- Stir soup to evenly distribute all ingredients. Bring to a simmer for 5 minutes. Then, add your cream cheese, and stir continuously until it has dissolved into the soup.
- Serve with your favorite toppings from the list above, and enjoy!
Notes
- To speed up my sweet potato cook time, I like to add 1/4-1/2 cup of water once the pan has fully warmed. This will steam your potatoes and help them tenderize more quickly. ALSO… if your sweet potatoes are sticking to your pan, or starting to burn, you may have your stove top a little too hot.
More Sweet Potato Recipes Below!
Taco Stuffed Sweet Potatoes
BBQ Sweet Potato and Burger Skillet
super tasty soup that hit the spot!
Yum! I love sweet potatoes but never thought to use them in a soup like this – must try!
Now, this is the perfect soup for a cold winter day.
A delicious and hearty soup. Thanks for sharing!
This is a very flavorful and hearty soup. Adding to our dinner rotation!
The soup was delicious and super easy to make
Looks delicious, can’t wait to make this recipe.
My favorite tacos always!
I love the addition of sweet potatoes! Great flavor!
Made the vegan version of this soup tonight. The whole family loved it. I will definitely be making this again! So flavorful!