This Spicy-Sweet Potato Bean Soup will become your new favorite soup recipe. It is made with sweet potatoes, black beans, and fire roasted tomatoes and is ready in 30 minutes.
The soup is made over the stovetop, but can easily be prepared in the slow cooker as well.
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.
Slow Cooker Instructions:
- Let the meat rest with the spices for 30 minutes (see recipe notes). To the slow cooker, add the chicken, sweet potatoes, shallot, garlic, beans and tomatoes. Sprinkle everything with a bit more salt and pepper. Top with the chicken broth and lime juice and give it a good stir. Cook on high for 3-4 hours, or on low for 6-8 hours.
Storage:
- Store the soup in the refrigerator for 4-5 days, or in the freezer for up to 4 months.
And, for more dairy-free recipes, please give these a try:
- Southwestern Stuffed Sweet Potatoes
- Creamy Roasted-Poblano Potato Soup
- Sausage & Artichoke Stuffed Shells
- Chicken & Vegetable Coconut Curry
- Creamy Coconut Cilantro-Lime Chicken
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Spicy-Sweet Potato Bean Soup with Chicken
- Prep Time: 15 minutes
- Inactive Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
This Spicy-Sweet Potato Bean Soup with Chicken is made with sweet potatoes, black beans, and fire roasted tomatoes and is ready in 30 minutes. The soup is made over the stovetop, but can easily be prepared in the slow cooker as well.
Ingredients
- 2 tbsp Chosen Foods 100% Pure Avocado Oil
- 2 large Sweet Potatoes, peeled and diced
- 1 large Shallot (or a small onion), diced
- 2 large Cooks Venture Pasture Raised Heirloom Chicken Breasts, diced
- 2 Garlic Cloves, minced
- 1–2 tsp Chili Powder
- 1 tsp Ground Cumin
- 1/4 tsp Cayenne Pepper
- Redmond Real Fine Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- 3 cups Kettle & Fire Chicken Broth, low sodium
- 1 can Black Beans, rinsed and drained
- 1 14.5 oz can Hunts Fire Roasted Diced Tomatoes (add the contents of the entire can)
- 1 Lime, freshly squeezed juice
TOPPINGS:
- 1 Avocado, pitted and cubed
- Fresh Cilantro, to taste
- Lime Wedges, for serving
- Optional: Kite Hill Sour Cream, just a dollop
Instructions
- Cook the potatoes: To a large pot, over medium-high heat, add the avocado oil and heat until shiny. Cook the potatoes and onion for about 3 minutes, until the onion is softened.
- Cook the chicken: Add the chicken and garlic. Cook until the chicken loses its pink color; about 4 minutes.
- Simmer in broth: Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 5 minutes.
- Add the remaining ingredients: Stir in the black beans, tomatoes and lime juice (minus the toppings) and heat through.
- How to serve: Serve with cilantro, avocado and additional lime juice and sour cream, if desired.
Notes
- If possible, use all organic ingredients.
- Inactive Prep: Let the meat rest, at room temperature, for 30-40 minutes with the salt, pepper and other spices. The salt will bring some moisture to the surface, that moisture will dissolve all the spices and bring the flavor back into the chicken. (You want to cook the meat at room temp. Never put cold meat into a hot pan). *Doing this will produce an even more flavorful and juicy piece of meat.
- Tomatoes: If you can’t find fire roasted tomatoes then two cans diced tomatoes with green chilies is another great option.
- Slow Cooker Instructions: If using, let the meat rest with the spices for 30 minutes. To the slow cooker, add the chicken, sweet potatoes, shallot, garlic, beans and tomatoes. Sprinkle everything with a bit more salt and pepper. Top with the chicken broth and lime juice and give it a good stir. Cook on high for 3-4 hours, or on low for 6-8 hours.
- Storage: Store the soup in the refrigerator for 4-5 days, or in the freezer for up to 4 months.
- Category: Main Course
- Cuisine: American
NOTE:
- The Medium White Textured Bowls, and Textured Ceramic Ramekins can all be found at World Market.
I’m going to make this tomorrow! I have all the ingredients except a lime. I’ve never used sweet potatoes in soup and can’t wait to taste this! We’re in Minnesota with snow forecast tomorrow so a new soup recipe is absolutely perfect! Thank you! I also appreciate the little hints you give. You give all the necessary details someone like me needs!
Aww, thank you for the kind words! I try to make each recipe as helpful as possible. I hope you enjoy this soup as much as we do.