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Three glass bowls filled with broth, cooked chicken, diced sweet potato, black beans, and roasted tomatoes, surrounded by a cloth napkin, a bunch of cilantro and a pinch bowl of lime wedges.

Spicy-Sweet Potato Bean Soup with Chicken


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  • Author: Naomi
  • Prep Time: 15 minutes
  • Inactive Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

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

Units Scale
  • 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
  • 12 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

  1. 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.
  2. Cook the chicken: Add the chicken and garlic. Cook until the chicken loses its pink color; about 4 minutes.
  3. Simmer in broth: Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 5 minutes.
  4. Add the remaining ingredients: Stir in the black beans, tomatoes and lime juice (minus the toppings) and heat through.
  5. 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
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