Have you ever tried hominy? I have to admit that testing this recipe was my first time cooking with hominy. It has a pleasant nutty flavor and soft, fluffy texture. Try it in this chipotle sweet potato hominy soup to see what I mean!
I loaded this soup up with lots of vegetables to make it hearty and filling, but still light. Sweet potato is the star of this dish, right behind the hominy, and so I added chipotle for a sweet and spicy kick.
Black beans add protein, onion and celery make the base aromatics, and corn adds just a touch more body and sweetness.
When I enjoy this soup, I feel like I’m digging into a favorite taco, but in a big bowl of easy-to-eat comfort food. Serve with tortilla chips, and all your other favorite taco toppings!
Variations to the Chipotle Sweet Potato Hominy Soup recipe:
- Aromatics: You can use one large onion and omit the celery if you like.
- Beans: Swap out the black beans for pinto beans or 1/3 cup dry lentils. Dry lentils will require another cup of water.
- Spicy: I don’t think this soup is spicy. I finished mine with a dash of hot sauce to kick things up a notch!
- Mild version: Try 1 tsp dried chipotle powder or smoked paprika in place of the canned chiptole. You will still get a smokey flavor without the heat.
- 1 TBS olive oil
- 1 small onion, diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 2 tsp cumin
- ¼ tsp black pepper
- 1 large sweet potato, diced (about 1 lb)
- 1 large chipotle chili, minced (from a can in adobe sauce)
- 1 cup frozen corn, thawed
- 15 oz can hominy, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 4 cups vegetable broth
- Garnishes: sour cream, shredded cheese, fresh minced red onion, fresh minced cilantro
- Saute onion and celery in olive oil until soft, about 10 minutes. Mix in garlic, cumin, and black pepper. Saute for 1 more minute to toast the spices.
- Mix in the sweet potato, chipotle, corn, hominy, black beans and broth. Bring to a boil and simmer for 3o minutes.
- Serve with garnishes.
