Sweet Potato Chocolate Mole Soup

Sweet Potato Chocolate Mole Soup

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

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

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.