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!
