Ingredients
2 tablespoons olive oil1 large sweet onion, finely chopped2 tablespoons chili powder1 teaspoon dried oregano1 teaspoon dried tarragon1 teaspoon ground cumin3/4 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon pepper3 garlic cloves, minced2 tablespoons tequila, optional1 carton (32 ounces) reduced-sodium vegetable broth1 can (14-1/2 ounces) reduced-sodium chicken broth4 medium sweet potatoes, peeled and cubed2 ounces bittersweet chocolate, finely choppedOptional: Cubed avocado, Cotija cheese, chopped onion, corn and cilantro leaves
Preparation
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.
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 toppings as desired.
