Sweet Potato Taco Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Medium Onion, Diced
• 1 pound Ground Beef
• 10 ounces, weight Diced Tomatoes With Green Chilies
• 14-1/2 ounces, weight Diced Tomatoes
• 7 ounces, weight Diced Green Chilies
• 64 ounces, weight Chicken Stock
• 15 ounces, weight Black Beans, Drained
• 1 Medium Sweet Potato, Cut Into 1/2-inch Cubes
• 1/2 teaspoons Chili Powder
• 1 teaspoon Chopped Garlic
• Salt And Pepper, to taste
• Your Favorite Toppings, As Desired

1. In the bottom of a stock pot, heat olive oil over medium heat. Add diced onion and saute until translucent, about 5 minutes. Add ground beef and saute until browned, about another 5 minutes.
2. Pour in diced tomatoes with green chilies, diced tomatoes, green chilies and chicken stock and black beans. Stir to combine. Add in cubed sweet potato, chili powder and chopped garlic and bring to a boil.
3. Reduce the heat and let simmer on a low boil for 25-30 minutes, or until sweet potatoes are tender and cooked through. Season to taste with salt and pepper.
4. Ladle soup into bowls and top with sour cream, shredded cheese, chopped green onions and tortilla chips.

olive oil, onion, ground beef, tomatoes, tomatoes, green chilies, chicken, weight black beans, sweet potato, chili powder, garlic, salt, favorite

Taken from tastykitchen.com/recipes/soups/sweet-potato-taco-soup/ (may not work)