Average Rating: 0TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 8 servings (2-1/2 quarts).Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, finely chopped
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pepper
- 3 garlic cloves, minced
- 2 tablespoons tequila, optional
- 1 carton (32 ounces) reduced-sodium vegetable broth
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 4 medium sweet potatoes, peeled and cubed
- 2 ounces bittersweet chocolate, finely chopped
- Optional: cubed avocado, Cotija cheese, chopped onion, corn and cilantro leaves.
Instructions
- 1. In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly.
- 2. Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with avocado and Cotija cheese.
- 3.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts
1-1/4 cups: 203 calories, 6g fat (2g saturated fat), 0 cholesterol, 511mg sodium, 31g carbohydrate (14g sugars, 5g fiber), 4g protein.
Diabetic Exchanges: 2 starch, 1 fat.