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–+ servings
Amanda Patel

Taco Soup — Sweet Potato & Beef

This cozy one-pot Taco Soup layers smoky chipotle, sweet potato, and crumbled beef in a hearty broth. Packed with pantry staples, it’s fast, filling, and perfect for weeknight dinners or make-ahead lunches. Balanced flavors of sweet, spicy, and savory make every spoonful satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 tbsp olive oil (as needed)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander (optional)
  • 1 tsp smoked paprika
  • 1–2 chipotle chiles in adobo, minced
  • 1 tsp adobo sauce (or more to taste)
  • 1 medium sweet potato, peeled and diced (½-inch)
  • 1 14.5-oz can fire-roasted diced tomatoes
  • 1 15-oz can black beans, rinsed
  • 4 cups low-sodium stock (beef or chicken)
  • 1 tsp kosher salt (or more to taste)
  • freshly ground black pepper
  • 0.5–1 lime, juiced
  • optional garnishes: scallions, cilantro, avocado, jalapeño, shredded cheese, plain yogurt

Equipment

  • Dutch oven or soup pot 10–12 inch surface area ideal for browning
  • ladle for serving
  • Citrus juicer for fresh lime juice

Method
 

  1. Heat a Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking into crumbles, until browned and crispy bits form. Spoon off excess fat if needed.
  2. Add the diced onion and a pinch of salt. Cook until soft and glossy, about 2–3 minutes. Stir in garlic and cook for 30 seconds.
  3. Sprinkle in chili powder, cumin, coriander, and smoked paprika. Stir constantly for 30–60 seconds until fragrant.
  4. Mix in the minced chipotle, adobo sauce, and sweet potato cubes. Stir to coat in the spice mix.
  5. Add fire-roasted tomatoes with their juices, black beans, and stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil.
  6. Reduce heat to a simmer. Partially cover and cook for 15–18 minutes, until sweet potatoes are fork-tender.
  7. Season with salt, pepper, and lime juice to taste. Lime adds brightness and balances the smoky flavors.
  8. Let rest 2 minutes, then ladle into bowls. Garnish as desired with toppings like scallions, cilantro, or avocado.

Nutrition

Calories: 360kcalCarbohydrates: 30gProtein: 23gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 720mgPotassium: 850mgFiber: 7gSugar: 7gVitamin A: 8500IUVitamin C: 18mgCalcium: 70mgIron: 3mg

Notes

Brown the beef well for best flavor. For a lighter version, use turkey or add extra beans. Add yogurt or blend a portion for a creamy texture. Garnish with scallions, cilantro, jalapeño, or cheese. Store in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently with a splash of stock and finish with fresh lime juice.

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