1 tablespoon plus 2 extra teaspoons extra-virgin olive oil
1 medium large sweet potato, diced
1 large onion, diced
4 cloves of garlic, minced
2 tablespoons of chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chili (see note)
1/4 teaspoon salt
2 1/2 cups water
2 15 oz. cans of black beans, rinsed
1 14 oz. can of diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro (optional)
Heat oil in a large soup pot over medium-high heat. Add sweet potato and onion--cook, stirring often until the onion begins to soften (about four minutes).
Add garlic, chili powder, cumin, chipotle and salt. Cook, stirring constantly, for thirty seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10-12 minutes.
Add beans, tomatoes and lime juice. Increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about five minutes. Remove from heat and stir in cilantro if desired.
TIPS & NOTES:
Make ahead tip--Cover & refrigerate for up to 3 days or freeze for up to 3 months.
Note: chipotle peppers are dried, smoked jalapeno peppers so adjust for spice level if needed
Submitted by Jilah Kalil at Adapted from Eating Well
Enjoy this hearty soup with a little bit of lime and spice zip. A great game-day crowd-pleaser!