Name: Taco Soup — Chipotle Sweet Potato & Beef (One-Pot, 40 Minutes)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex–inspired
Ingredients: 1 lb (450 g) lean ground beef; 1 Tbsp olive oil (if beef is very lean); 1 small yellow onion, diced; 3 cloves garlic, minced; 1 Tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1–2 chipotle chiles in adobo, minced, plus 1–2 tsp adobo sauce (to taste); 1 medium sweet potato (about 12 oz/340 g), peeled and cut into ½-inch cubes; 1 (14.5-oz/410 g) can fire-roasted diced tomatoes; 1 (15-oz/425 g) can black beans, drained and rinsed; 4 cups (950 ml) low-sodium beef or chicken stock; 1 tsp kosher salt, plus more to taste; ¼ tsp black pepper; 1 small lime, cut into wedges (for finishing); Optional toppings: sliced scallions, chopped cilantro, jalapeño slices, diced avocado, shredded cheese, plain yogurt

Description

A cozy, weeknight-easy taco soup with smoky chipotle, tender sweet potato, and hearty beef in a tomato-brothy base. It tastes long-simmered but cooks fast in one pot—perfect for families, meal prep, and gluten-free dinners.

Ingredients

1 lb (450 g) lean ground beef
1 Tbsp olive oil (if beef is very lean)
1 small yellow onion, diced
3 cloves garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1–2 chipotle chiles in adobo, minced, plus 1–2 tsp adobo sauce (to taste)
1 medium sweet potato (about 12 oz/340 g), peeled and cut into ½-inch cubes
1 (14.5-oz/410 g) can fire-roasted diced tomatoes
1 (15-oz/425 g) can black beans, drained and rinsed
4 cups (950 ml) low-sodium beef or chicken stock
1 tsp kosher salt, plus more to taste
¼ tsp black pepper
1 small lime, cut into wedges (for finishing)
Optional toppings: sliced scallions, chopped cilantro, jalapeño slices, diced avocado, shredded cheese, plain yogurt

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Instructions

Brown beef (5–6 min): Heat a 5–6 qt pot over medium-high. Add beef (plus oil if lean). Cook, breaking up, until mostly browned with crispy edges.
Sauté aromatics (2–3 min): Add onion + pinch of salt; cook until softened. Stir in garlic 30 seconds.
Bloom spices (30–60 sec): Stir in chili powder, cumin, and smoked paprika until fragrant.
Chipotle & sweet potato (1 min): Stir in chipotle + adobo, then sweet potato to coat.
Build the base (1 min): Add tomatoes (with juices), black beans, and stock. Scrape up browned bits.
Simmer (15–18 min): Bring to a gentle boil, reduce to medium-low, partially cover, and cook until sweet potatoes are fork-tender.
Season & finish (1–2 min): Stir in salt and pepper; squeeze in half the lime. Taste and adjust lime/heat/salt.
Rest & serve (2–3 min): Let settle off heat. Ladle into bowls and add toppings.

Notes

Pro tip: Use low-sodium stock so you can season perfectly at the end.
Swaps: Turkey or plant-based crumbles; pinto or kidney beans; add corn, bell pepper, or zucchini (fresh or frozen).
Heat: ½ chipotle for mild; 2+ for spicy.
Creamy option: Stir in ¼–⅓ cup plain yogurt or a splash of evaporated milk off heat.
Make-ahead/Storage: Refrigerate 3–4 days; freeze up to 3 months. Reheat gently with a splash of stock; finish with fresh lime.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: soup recipes
Method: One-pot, Stovetop
Cuisine: Tex-Mex–inspired