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Sweet Potato and Black Bean Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chili powder
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 (15-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon lime juice
  • 1/3 cup chopped cilantro
  • garnishes- nonfat sour cream, pickled jalapenos or avocado
  1. In a Dutch oven, heat oil over medium-high heat. Add sweet potato and onion and cook for 3 minutes, stirring often.
  2. Add garlic, chili powder, cumin, chipotle powder, and salt and cook 30 seconds, stirring constantly.
  3. Add water and bring to a simmer. Reduce heat to low (make sure you keep a gentle simmer), cover and cook 8-10 minutes, or until sweet potato is tender.
  4. Add beans, tomatoes, and lime juice and continue to simmer 5 minutes.
  5. Remove from heat and stir in cilantro.
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