Ingredients
1tbspavocado oil or olive oil
1small white onion,peeled and diced
3garlic cloves,minced
3cupschicken stock
1¼cupsenchilada sauce
15ozpinto or black beans,rinsed and drained
15ozfire-roasted diced tomatoes,with their juices
4ozgreen chiles,diced
1½lbssweet potatoes,(about 2 medium) peeled and diced into ½-inch cubes
1tspground cumin
8ozsharp cheddar cheese,freshly-grated
fine sea salt and freshly-cracked black pepper,to taste
avocado,diced
tortilla chips,or strips, crumbled
fresh cilantro,chopped
extra shredded cheese
sour cream,and/or whatever else sounds good, toppings
Preparation
Heat oil in a large stockpot over medium-high heat. Sauté for about 5 minutes, stirring occasionally, until softened. Add garlic and sauté for about 1 to 2 minutes, stirring occasionally, until fragrant.
Add the chicken stock, enchilada sauce, beans, diced tomatoes, green chiles, sweet potatoes, cumin, and stir to combine. Continue cooking until the soup reaches a simmer, then reduce the heat to medium-low to maintain the simmer. Cover and simmer for about 10 to 15 minutes or until the sweet potatoes are tender.
Stir in the cheese until it has completely melted. Taste and season the soup with extra salt and pepper, if needed.
Serve warm, loaded up with any choice of toppings, and enjoy!
