Chicken Sweet Potato Soup

5 from 6 votes

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.

Course Soup

Cuisine American

Keyword chicken sweet potato soup, sweet potato chicken soup

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 194kcal

Author Kelly Nardo

Equipment

dutch oven

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!

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.

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