This recipe is perfect for those days when you’re craving something just a little bit different. It’s spicy, flavorful and a delightful excuse to open up a bar of chocolate—if you’re the type of person who needs an excuse! —Colleen Delawder, Herndon, Virginia
Slow-Cooker Sweet Potato Chocolate Mole Soup
Can you freeze Slow-Cooker Sweet Potato Chocolate Mole Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Test Kitchen tips
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 red onion, corn and cilantro leaves
Directions
- 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.
- 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 optional toppings as desired.
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