One flavor combination I just cannot get enough of is Southwestern flavors paired with sweet potato. That smoky, spiciness found in Southwestern cuisine with the subtle sweetness of the sweet potato is just to die for. I’ve made black bean and sweet potato enchiladas before, and it occurred to me to tweak my favorite enchilada soup a bit to bring the sweet potato enchiladas into a soup form. The results were fantastic, and I think I have a new favorite soup. My toddler really digs it too, so that’s a plus.
The soup is simple to put together, making it an ideal weeknight meal. It’s also very budget friendly, filling, and good for you too! If you prefer to have meatless meals, this is a perfect option for you! I used chicken broth to make my soup, but using vegetable broth instead makes this soup vegetarian and vegan.
This soup starts of with a base of homemade red enchilada sauce–SO simple, delicious, and cheaper than the store bought alternative! As awesome as the homemade enchilada sauce makes this soup though, my secret is adding a tiny (and I mean tiny) amount of liquid smoke flavor to the soup–it only takes a tiny amount to really ramp up the smokey, Southwestern flavor of this soup and it really helps highlight the sweetness of the sweet potato.
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I’m right there with you in the southwest flavors!!! I can’t get enough! Definitely have to try this soup!
Once again, I so wish Steven liked beans! I may just have to make this for myself instead 😉 I love the use of sweet potatoes in this soup, that must add so much flavor!