Chipotle Sweet Potato and Black Bean Soup

smoky chipotle broth, sweet potatoes, black beans, fajita vegetables, cilantro

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 413 | Category: Low-Calorie, Pescatarian, Vegetarian | Allergens: Contains Wheat (Adobo) | Excellent Source of: Calcium, Fiber, Protein, Vitamin C | Good Source of: Iron, Vitamin A


  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Medium Saucepan

What You Need:

  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Black Beans
  • - Chipotle pepper in adobo sauce
  • - Cilantro
  • - Fajita Vegetables
  • - Lime Juice
  • - Minced Garlic
  • - Sweet Potato Chunks
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

The mild spice in this hearty soup pairs perfectly with a Spanish tempranillo. The acidity and fruit in the wine work with most Mexican dishes and perfectly complement the cilantro and adobo sauce.

Beer Pairings

Look for a lighter, brighter beer to pair with this warming soup. An easy-going Pacifico, Coronas or Tecate are appropriate and can enhance the herbal flavors without overwhelming the dish. Adding a lime never hurts!

TK Table Talk:

Healthy salsa? You bet! Cilantro is an antioxidant and anti-inflammatory herb with cholesterol-lowering benefits. Olé!

What To Do:

Chipotle Sweet Potato and Black Bean Soup - Step 1

1. Make Stock: Stir together 3 cups hot water and vegetable stock concentratein a liquid measuring cup.

Chipotle Sweet Potato and Black Bean Soup - Step 2

2. Prep Ingredients: Coarsely chop fajita vegetables, chop cilantro (set aside a few leaves for garnish) and mince chipotle pepper.

Chipotle Sweet Potato and Black Bean Soup - Step 3

3. Start Soup: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add fajita vegetablesand garlic. Sauté 3 minutes or until vegetables begin to soften. Add sweet potatoes, beans, stock, chipotle pepperand ½ teaspoon salt.

4. Finish Soup: Bring to a boil. Reduce heat to medium-low and simmer 10 minutes or until sweet potatoes are tender. Stir in ONLY 1 tablespoon lime juice and cilantro.

To Serve: Divide soup evenly between 2 serving bowls. Top with reserved cilantro leaves.

Chipotle Sweet Potato and Black Bean Soup - Step 4

Make Ahead: This is a great make-and-take soup that can be refrigerated for up to 3 days or frozen (in a freezer-safe container) for up to 3 months. If making ahead, wait to stir in the cilantro until just before serving.

Pro Tip:

For a thicker soup, mash some of the sweet potatoes with a fork or the back of a spoon.
Spice it Up!: The chipotle pepper already gives this soup a kick, but drizzle with chili oil to add even more heat.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.