This soup is both gluten and dairy free, and is nice and spicy from the fire roasted tomatoes. Everyone will enjoy it!
And if you want to make it vegan, just omit the chicken and use vegetable broth instead. I suggest trying this soup with the chicken first though, because it is so so good.
Ingredient Notes For This Spicy-Sweet Potato Bean Soup:
- Beans – The recipe calls for black beans, but you can substitute pinto and kidney beans as well.
- Tomatoes – I love using canned fire roasted tomatoes for recipes like this. (I’m a spicy girl)! However, if you don’t like spicy then plain diced tomatoes will work great too. (Do not drain the tomatoes…add the whole can into the pot).
- Sweet Potato – Feel free to replace the potato with butternut squash.
- Toppings – I feel like the toppings make dishes like this even better. So, I add additional lime juice and top with cilantro, avocado and dairy-free sour cream. You can even top the soup with dairy-free cheese as well.