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 red onion, corn and cilantro leaves

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Cook: 6 hours

Recipe by Colleen Delawder, Herndon, Virginia

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Nov. 01, 2023

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

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

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.

TEST KITCHEN APPROVED

Slow-Cooker Sweet Potato Chocolate Mole Soup

Contest Winner

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Yield:8 servings (2-1/2 quarts)

Prep:30 min

Cook:6 hours

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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 red onion, corn and cilantro leaves

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Directions

1
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.

2
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.

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.

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