Slow-Cooker Sweet Potato Chocolate Mole Soup

Total Time

Prep: 30 min. Cook: 6 hours


8 servings (2-1/2 quarts)

Updated: Nov. 01, 2023
This recipe is perfect for those days when you’re craving something just a little bit different. It’s spicy, flavorful and a delightful 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 Soup Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 1 large sweet onion, finely chopped
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried tarragon
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 3 garlic cloves, minced
  • 2 tablespoons tequila, optional
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 4 medium sweet potatoes, peeled and cubed
  • 2 ounces bittersweet chocolate, finely chopped
  • Optional: Cubed avocado, Cotija cheese, chopped red onion, corn and cilantro leaves


  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 optional toppings as desired.

Can you freeze Slow-Cooker Sweet Potato Chocolate Mole Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water 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.