This recipe is perfect for those days you’re craving something just a little bit different. It’s spicy, flavorful, and a great excuse to open up a bar of chocolate. If you’re the type of person that needs an excuse, that is. Me, well, I don’t really need an excuse. When it comes to Mexican sweet potato soup with mole flavors, I’m definitely all in.
This is yet another one of those recipes that came about because I was feeling creative and wanted to use what I had on hand in my kitchen. At the time, I had a few sweet potatoes that were in dire need of some attention and way too many cartons and cans of broth taking up valuable space in my pantry. I also had a crazy amount of chocolate thanks to Valentine’s Day. B.O.B. Bob and I have had quite a thing for chocolate lately for some reason. I’m not even quite sure which one of us has been eating it more, which is definitely a strange phenomenon because B.O.B. Bob typically doesn’t even go for chocolate.
Anyway, after looking at what I had on hand, I decided to try and see if sweet potato mole soup would be a good idea. In theory, it sounded marvelous, however, you know how things go, and sometimes what we think will be amazing, often falls short. For example, the entire Fifty Shades of Grey movie series, the Shake Weight, bacon-scented candles, pizza scissors, and jeggings. Thankfully, unlike bacon-scented candles, this truly unique thick and creamy soup recipe didn’t fail to impress. The best way for me to describe its flavor is to compare it to a sweet potato soup with all of the flavors you would typically find in a bowl of meatless chili, only with an extra added depth of flavor from the chocolate.
Keep in mind that this soup will not taste overly sweet or like chocolate, however, the chocolate does make a huge difference in the final taste of the soup. It’s that little extra je ne sais quoi that will capture everyone’s attention and keep them coming back for more. So, if like B.O.B. Bob and me, you find yourself with way too much chocolate hanging around taunting you in the middle of the night, try experimenting with it by throwing it into a thick and spicy slow-cooker soup. I think you’ll find that you’ll really like it, unlike that god-awful bacon-scented candle.
Ingredients:
- 1 Large Sweet Yellow Onion, Finely Diced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Chili Powder
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Tarragon
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sea Salt
- 3 Garlic Cloves, Finely Minced or Crushed
- 2 Tablespoons Tequila
- 4 Sweet Potatoes, Peeled & Diced
- 1 (32-oz.) Carton Low-Sodium Vegetable Broth
- 1 (14.5-oz.) Can Low-Sodium Chicken Broth
- 1/3 Cup Finely Chopped Chocolate
- Diced Avocado
- Crumbled or Shredded Cheese
Directions:
- Place the onion, olive oil, chili powder, oregano, tarragon, cumin, cinnamon, pepper, and salt in a large skillet over medium heat. Cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for 1 minute, stirring constantly.
- Carefully add the tequila and cook for 1 minute, stirring constantly.
- Remove from heat and empty the entire contents of the skillet into a crockpot along with the diced sweet potatoes and vegetable and chicken broth.
- Stir to combine and then cook on low heat for 8 hours.
- Add the chocolate and then stir the soup until it is completely melted.
- Purée the soup in a blender or with an immersion blender until smooth.
- Garnish with diced avocado and crumbled or shredded cheese before serving.
Suggestions:
- I used crumbled queso fresco on top of this mole soup, however, you can use whichever type of cheese you most prefer.
- You may choose to add more salt to this soup before serving it. I prefer to make soup that is less salty so that each person eating it can alter it to their own specific taste preference. You can always add salt, however, you can’t easily take it away.
- I used a mixture of dark and milk chocolate in this recipe because it’s what I had on hand. Feel free to experiment.
- You can use all low-sodium chicken broth or all low-sodium vegetable broth in this recipe. I chose some of each because it’s what I had available in my pantry.
- This recipe will yield at least six bowls of mole soup.
Improvements:
- Swirl a spoonful of sour cream into the mole soup before serving.
- A hand-held immersion blender makes puréeing this soup a whole lot easier. I received one for Christmas from my Mom and I’m absolutely loving it so far. It was definitely worth making space in my kitchen cabinets.
Top the sweet potato soup with lightly salted pepita seeds.
- CLICK HERE to see our many other amazing soup, chili, stew, and chowder recipes.
Top the sweet potato soup with lightly salted pepita seeds.
Ingredients:
- 1 Large Sweet Yellow Onion, Finely Diced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Chili Powder
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Tarragon
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sea Salt
- 3 Garlic Cloves, Finely Minced or Crushed
- 2 Tablespoons Tequila
- 4 Sweet Potatoes, Peeled & Diced
- 1 (32-oz.) Carton Low-Sodium Vegetable Broth
- 1 (14.5-oz.) Can Low-Sodium Chicken Broth
- 1/3 Cup Finely Chopped Chocolate
- Diced Avocado
- Crumbled or Shredded Cheese
Directions:
- Place the onion, olive oil, chili powder, oregano, tarragon, cumin, cinnamon, pepper, and salt in a large skillet over medium heat. Cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for 1 minute, stirring constantly.
- Carefully add the tequila and cook for 1 minute, stirring constantly.
- Remove from heat and empty the entire contents of the skillet into a crockpot along with the diced sweet potatoes and vegetable and chicken broth.
- Stir to combine and then cook on low heat for 8 hours.
- Add the chocolate and then stir the soup until it is completely melted.
- Purée the soup in a blender or with an immersion blender until smooth.
- Garnish with diced avocado and crumbled or shredded cheese before serving.
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TASTE OF HOME FEATURED RECIPE
This “Slow-Cooker Sweet Potato Chocolate Mole Soup” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was a 1st Place Winner in the Taste of Home Our Modern Weeknights Recipe Contest and was featured in the 2023 Taste of Home “Mexican Flavors” Magazine.
Make sure to check out the many other great Foodie Extravaganza “Chocolate Lover’s Month” recipes below. This event was hosted by Family Around the Table.
- Brigadeiros by Caroline’s Cooking
- Browned Butter Dark Chocolate Marshmallow Muffins by Food Lust People Love
- Chocolate Dream Whoopie Pies by Jolene’s Recipe Journal
- Chocolate Nonpareil Drops by Family Around the Table
- Chocolate Tart with a Shortbread Crust by Karen’s Kitchen Stories
- Double Chocolate Chip Banana Bread by Hardly A Goddess
- Easy Homemade Chocolate Cupcakes by Our Good Life
- German Chocolate Cake Macarons by A Kitchen Hoor’s Adventures
- Healthy Chocolate Truffles by Simple and Savory
- Homemade Chocolate Praline Easter Eggs by Sneha’s Recipe
- Homemade White Chocolate with Strawberries and Rose
Petals by Tara’s Multicultural Table - Sachertorte by A Day in the Life on the Farm
- Salted Juniper-Dark Chocolate Panna Cotta by Culinary Adventures with Camilla
- Slow-Cooker Sweet Potato Chocolate Mole Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
