Craving a soup that will transport your taste buds straight to the heart of Mexico while keeping you warm and satisfied? Look no further! This Mexican Sweet Potato Chicken Soup is not just another recipe—it's a culinary adventure that combines hearty chicken, creamy sweet potatoes, and bold Mexican spices into one irresistible bowl of comfort. Perfect for chilly evenings or when you need a quick, nutritious meal that doesn't compromise on taste, this soup promises to become your new go-to recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by dicing chicken breast into bite-sized pieces, peeling and cubing sweet potatoes, chopping onion, and mincing garlic.
- Heat a large pot or Dutch oven over medium-high heat. Add a small amount of olive oil to coat the bottom of the pot.
- Add chopped onions and sauté until translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add diced chicken breast to the pot, season with salt, pepper, cumin, and chili powder. Cook until chicken is lightly browned and no longer pink on the outside, about 5-6 minutes.
- Add cubed sweet potatoes, drained black beans, diced tomatoes, and chicken broth to the pot. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until sweet potatoes are tender and chicken is fully cooked.
- Taste and adjust seasoning with additional salt, pepper, or spices as needed.
- Ladle soup into serving bowls and garnish with fresh chopped cilantro.
- Serve hot with optional toppings like sour cream, avocado slices, or tortilla chips if desired.
Tips
- For maximum flavor, use fresh spices and toast your cumin and chili powder briefly in the pot before adding other ingredients to enhance their aromatic profile.
- Choose sweet potatoes that are firm and free of soft spots to ensure the best texture in your soup.
- To make the soup more creamy, you can use an immersion blender to partially blend some of the sweet potatoes, creating a thicker consistency.
- For a protein boost, consider adding quinoa or extra black beans to the soup.
- If you prefer a spicier version, add a diced jalapeño when sautéing the onions or include a pinch of cayenne pepper.
- The soup tastes even better the next day, so don't hesitate to make it in advance—the flavors will continue to develop overnight.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
