Slow-Cooker 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, flavourful and a great 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 SoupPhoto: Taste of Home
Slow-Cooker Sweet Potato Chocolate Mole Soup
Slow-Cooker Sweet Potato Chocolate Mole Soup
Servings Prep Time Cook Time
8servings (2-1/2 quarts) 30minutes 6hours
Servings Prep Time
8servings (2-1/2 quarts) 30minutes
Cook Time
6hours
Ingredients
Portions: servings (2-1/2 quarts)
Units:
Ingredients
Portions: servings (2-1/2 quarts)
Units:
Instructions
  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 avocado and Cotija cheese.
Recipe Notes

Freeze option: 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.