Slow-Cooker Sweet Potato Chocolate Mole Soup

Name: Slow-Cooker Sweet Potato Chocolate Mole Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: North America, Mexican
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 onion, corn and cilantro leaves

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Total Time

Prep: 30 min. Cook: 6 hours

Makes

8 servings (2-1/2 quarts)

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 Recipe photo by Taste of Home

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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 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 toppings as desired.

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 if necessary.

Test Kitchen tips

Swirl a spoonful of sour cream into the mole soup before serving.

A hand-held immersion blender makes pureeing this soup super easy.

Top the soup with toasted, lightly salted pepita seeds.

Make this soup vegetarian by replacing the chicken broth with more vegetable broth.

Make this soup vegan by replacing the chicken broth with more vegetable broth and omitting the cheese.

Nutrition Facts

1-1/4 cups: 203 calories, 6g fat (2g saturated fat), 0 cholesterol, 511mg sodium, 31g carbohydrate (14g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.