Servings: 2.5 quarts
Equipment
- Large skillet
- Utensils
- Slow Cooker
- Blender
Ingredients
Part 1: Soup
- 2 tbsp Olive Oil
- 1 Large Sweet Onion ( finely chopped )
- 2 tbsp Chili Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Tarragon
- 1 tsp Ground Cumin
- 3/4 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Pepper
- 3 Garlic cloves ( minced )
- 2 tbsp Tequila ( optional )
- 32 oz Reduced-sodium vegetable broth
- 14 1/2 oz Reduced-sodium chicken broth
- 4 Medium sweet potatoes ( peeled and cubed )
- 2 oz Guittard 70% Bittersweet Dark Chocolate Baking Bar ( finely chopped )
Part 2: Optional Ingredients
- tt Cubed avocado
- tt Cotija cheese
- tt Corn
- tt Cilantro leaves
Instructions
- 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 2 oz Guittard 70% Bittersweet Dark Chocolate Baking Bar until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with toppings as desired.