Chicken Chili and Sweet Potato Soup
Warm up with a bowl of hearty Chicken Chili and Sweet Potato Soup, a flavorful fusion of tender shredded chicken, nutrient-packed sweet potatoes, and vibrant spices like chili powder, cumin, and smoked paprika. This one-pot wonder combines the earthy sweetness of sweet potatoes with the zesty kick of diced tomatoes, black beans, and a hint of lime, all simmered to perfection in a savory chicken broth. Ready in just 50 minutes, this wholesome, gluten-free recipe is perfect for busy weeknights or cozy gatherings. Customize each bowl with optional toppings like creamy avocado, tangy sour cream, or shredded cheese for a personalized touch. Packed with protein, fiber, and bold flavors, this comforting soup is a delicious and nutritious crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 15-ounce can black beans, rinsed and drained
- 4 cups chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- to taste optional toppings (e.g., sour cream, avocado, shredded cheese)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sear the chicken in the pot, cooking for 3-4 minutes per side until golden brown. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and diced red bell pepper. Cook for another 2 minutes.
Add the cubed sweet potatoes, chili powder, cumin, and smoked paprika to the pot. Stir well to evenly coat the vegetables with the spices.
Add the can of diced tomatoes (with juice), black beans, and chicken broth to the pot. Stir to combine.
Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well.
Season the soup with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lime juice. Adjust seasoning to taste, if necessary.
Serve hot, topped with fresh cilantro and any optional toppings like sour cream, avocado, or shredded cheese.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 39.9 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4193 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
