I love a good soup recipe and this chicken sweet potato soup is a new favorite. It’s super hearty, cozy, and so delicious, and hits the spot when craving something comforting.
Originally I tested this soup as a chili, but I wanted to up the veggies and make it a little creamy and I’m so happy I did. The sweetness from the coconut with the smokiness from the chipotle is the perfect combination. Of course, you can adjust the amount depending on the level of spice you like.
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This sweet potato chicken soup is perfect for an easy meal (it’s all made in one pot) or meal prep. Plus it’s packed with protein, veggies, and fiber to keep you full for hours!
Why we love this chicken sweet potato soup
- the perfect combo of sweet, smokey, and spicy
- made in one pan and ready in about 45 minutes!
- easy macro-balanced meal – it’s packed with protein from the chicken, has carbohydrates from the sweet potatoes, some healthy fats from the coconut milk, and fiber from the veggies and beans.
- makes a lot and is great for meal prep
Ingredients
- olive oil
- onion
- garlic
- tomato paste
- sweet potatoes
- fire roasted tomatoes
- chili powder
- cumin
- paprika
- chicken breasts
- chicken broth
- full-fat coconut milk – for some creaminess, but doesn’t add any coconut flavor and helps balance the smokiness from the chipotles
- chipotle peppers in adobe sauce – for a little smokiness.
- bell peppers
- black beans
- salt and pepper
How to make chicken sweet potato soup
- Saute onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and tomato paste, stir well to combine, and saute for 1 minute until fragrant. Make sure it doesn’t burn (add a splash of broth if needed).
- Make your soup. Add fire-roasted tomatoes, diced sweet potatoes, chili powder, cumin, paprika, and a little salt and pepper and mix well to combine. Make sure nothing is stuck to the bottom of the pan. Then add the chicken breasts (do not mix them, just layer them on top). Add your broth and make sure everything is covered. Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 18-25 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
- Blend your chipotle peppers. While the soup cooks, add coconut milk and chipotle peppers in sauce to a measuring cup. Using an immersion blender, blend until smooth. You can also do this in a small blender.
- Remove chicken. After 18-25 minutes the chicken cooked through. Remove the chicken from the pot and add to a medium bowl.
- Let simmer. Turn down the heat to low. Add diced peppers, black beans, and your coconut and chipotle mixture to the pot. Stir to combine and let simmer for 5-7 minutes, or until veggies are cooked to your liking. While they are cooking, shred your chicken, add it back to the pot, and mix well to combine.
- Enjoy! Top with optional toppings and enjoy!
Storage and reheating
- refrigerator – keep it in an airtight container for 4-5 days in the fridge.
- freezer – this recipe would be perfect to freeze as it makes a lot. Freeze in a large container or individual servings. Defrost in the fridge overnight. It should last up to 3 months in the freezer.
- reheating – either reheat it by popping it in the microwave for a few minutes or you can reheat it in a pot on the stove.
Substitutions and additions
- olive oil – any kind of neutral oil will work.
- garlic – garlic powder will work instead of fresh. Use 1 teaspoon worth. Just add it with the veggies if using (do not need to saute it).
- sweet potatoes – white potatoes or even butternut squash will work instead.
- spices – adjust according to your liking if you want it more or less spicy.
- fire-roasted diced tomatoes – if you can’t find fire-roasted, plain canned diced tomatoes work.
- chicken breasts – boneless skinless chicken thighs will work instead of breasts. This will add little more fat.
- chicken broth – any kind of broth will work. Chicken, beef, or veggie. Using beef broth will give this soup a richer flavor. You can also use bone broth to add more protein.
- full-fat coconut milk – you can use low-fat coconut milk instead of full-fat if you like. Almond milk will also work, but the broth will not be as thick if using it or low-fat coconut milk. You can also use heavy cream if you do well with dairy.
- chipotle peppers in adobe sauce – there isn’t a sub for this, but if you don’t like the flavor, you can leave them out.
- black beans – pinto, kidney, or white beans will work the same.
And here are some additions:
- greens – add some chopped spinach or kale when you add the beans to up the veggie factor.
- corn – will add a nice sweetness. Fresh or frozen works. Add when you add the peppers.
More healthy soup recipes
- creamy buffalo chicken soup
- chicken and tomato soup with veggies
- instant pot turkey chili
- chicken fajita soup
- leftover turkey soup
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Sweet Potato Soup
This delicious and healthy recipe for creamy chipotle chicken sweet potato soup is packed with flavor, made in one pot, and ready in 45 minutes. Perfect for a cozy dinner on a chilly evening! High in protein, gluten-free, and dairy-free.
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equipment
ingredients
- 1 tablespoon olive oil
- 1 cup diced onions (120 grams)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 14.5-ounce can fire roasted diced tomatoes
- 4 cups diced sweet potatoes (490 grams)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 pound chicken breasts (cut into 3-4 large pieces)
- 2 1/2 cups chicken broth
- 1/2 cup full-fat coconut milk (make sure fully combined when using canned coconut milk)*
- 1/2 cup chipotle peppers in adobo sauce (about 3-4 peppers plus some sauce to fill the cup)
- 2 cups diced bell peppers (240 grams)
- 1 15-ounce can black beans, rinsed and drained
- salt and pepper, to taste
- for serving: lime juice, sour cream/greek yogurt, cheese, tortilla chips, avocado, cilantro…
instructions
- Saute onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and tomato paste, stir well to combine, and saute for 1 minute until fragrant. Make sure it doesn't burn (add a splash of broth if needed).
- Make your soup. Add fire-roasted tomatoes, diced sweet potatoes, chili powder, cumin, paprika, and a little salt and pepper and mix well to combine. Make sure nothing is stuck to the bottom of the pan. Then add the chicken breasts (just layer them on top). Add your broth and make sure everything is covered. If needed, push down chicken breasts into the sweet potato mixture to make sure they are covered. Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 18-25 minutes. Time will depend on how thick your chicken breasts are. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
- Blend your chipotle peppers. While the soup cooks, add coconut milk and chipotle peppers in sauce to a measuring cup. Using an immersion blender, blend until smooth. You can also do this in a small blender.
- Remove chicken. After 18-25 minutes the chicken cooked through. Remove the chicken from the pot and add to a medium bowl.
- Let simmer. Turn down the heat to low. Add diced peppers, black beans, and your coconut and chipotle mixture to the pot. Stir to combine and let simmer for 5-7 minutes, or until veggies are cooked to your liking. While they are cooking, shred your chicken, add it back to the pot, and mix well to combine.
- Enjoy! Top with optional toppings and enjoy!
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notes
*when using canned full-fat coconut milk, it is usually separated with liquid/water on the bottom and cream on the top. Make sure to mix well so it’s fully combined before using.
nutrition
Nutrition Facts
Chicken Sweet Potato Soup
Amount Per Serving (1 cup)
Calories 194
Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 2.3g14%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.5g
Cholesterol 33mg11%
Sodium 265mg12%
Potassium 648mg19%
Carbohydrates 22.6g8%
Fiber 5.5g23%
Sugar 5.8g6%
Protein 14.7g29%
Vitamin A 421IU8%
Vitamin C 36mg44%
Calcium 49mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Very easy and flavorful. Keeps well and leftovers are just as good or maybe better!
Yay, thanks for trying it, Amy!
I made this soup this weekend and it is delicious! Great to have for a meal prepped lunch. Easy to prep, hearty and super tasty. Extra yummy with a little greek yogurt on top!
So glad you enjoyed it, Hannah! Thanks for trying it!
Another gem! I wanted soup but something with a little more kick. Actually made this in the slow cooker and it turned out really well! Seared the chicken before hand for an added touch, then just combined all the ingredients in the slow cooker, cooked on medium for 5 hours.
Oh, I love that you made it in the slow cooker! Thanks for trying it and glad to hear you enjoyed it!