Description
Smoky, hearty, and wonderfully creamy, this Chipotle Black Bean & Sweet Potato Soup combines tender sweet potatoes, black beans, chipotle adobo, cumin, and fresh lime in one cozy pot. Partially blending the soup creates a rich texture without cream, making it an easy plant-based dinner perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1 tablespoon avocado oil, or 1/4 cup vegetable broth
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1–2 tablespoons adobo sauce from canned chipotle peppers
- 1 large sweet potato, peeled and finely diced
- 2 3/4 cups (510 g) black beans, drained and rinsed, about 2 cans
- 3–4 cups (710–950 ml) vegetable broth
- Juice of 1/2 lime
- Salt, to taste
- Fresh cilantro, optional, for serving
- Diced avocado, optional, for serving
- Tortilla strips, optional, for serving
Instructions
- Sauté the aromatics: Heat the avocado oil in a large pot over medium-high heat. Add the diced red onion and a pinch of salt. Sauté for 3–5 minutes, until softened, translucent, and lightly golden.
- Add the seasonings: Stir in the garlic, cumin, and adobo sauce. Cook for another 1–2 minutes, stirring frequently, until fragrant.
- Simmer the soup: Add the diced sweet potato, black beans, and 3 cups of vegetable broth. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 12–15 minutes, or until the sweet potatoes are very tender.
- Blend until creamy: Turn off the heat. Carefully transfer about 2 cups of soup to a blender and blend until smooth, then return it to the pot. Alternatively, use an immersion blender to blend about one-quarter of the soup directly in the pot.
- Finish with lime: Stir in the fresh lime juice. Taste and season with additional salt or adobo sauce as desired. Add more vegetable broth if you prefer a thinner consistency.
- Serve: Ladle into bowls and top with fresh cilantro, diced avocado, tortilla strips, or your favorite toppings. Serve warm.
Notes
- Start with 1 tablespoon of adobo sauce for a milder soup and increase to 2 tablespoons for more smoky heat.
- Use 3 cups of vegetable broth for a thicker soup or up to 4 cups for a thinner consistency.
- Dice the sweet potato into small, evenly sized pieces so it cooks quickly and evenly.
- For an oil-free version, replace the avocado oil with about 1/4 cup vegetable broth when sautéing the onion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled soup in freezer-safe containers for up to 2 months.
- The soup may thicken after refrigeration. Add a splash of vegetable broth or water while reheating.
- Optional toppings are not included in the estimated nutrition information.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 14 g
- Protein: 14 g
- Cholesterol: 0 mg