Mexican Sweet Potato Chicken Soup
User Reviews
4.9
36 reviews
Excellent
Mexican Sweet Potato Chicken Soup
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This hearty Mexican sweet potato chicken soup is loaded with veggies, lean protein and has a smoky, sweet flavor from dried guajillo Mexican peppers. Grain/gluten-free, dairy-free, paleo and whole30 friendly.
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Ingredients
- 1 ½ lbs chicken breast chopped into bite-size cubes, boneless, skinless
- 1 teaspoon oregano dried
- 1 ½ teaspoons salt divided into 1 teaspoon and ½ teaspoon, sea salt
- 1 teaspoon black pepper ground
- 5 dried guajillo pepper stems and seeds removed, Mexican variety
- ½ yellow onion roughly chopped
- 4 cloves garlic
- ¼ teaspoon cumin ground
- ⅛ teaspoon cloves ground
- 2 Tablespoons extra virgin olive oil
- 32 oz vegetable broth or chicken broth; carton
- 1 sweet potato peeled and chopped into bite-size chunks, medium
- ½ cauliflower broken into bite-size florets, small head
- 1-2 cups baby spinach
- avocado radishes, cilantro, lime, for topping
Instructions
- Season chicken with oregano, 1 teaspoon sea salt and black pepper. Set aside.
- Add dried guajillo peppers into a saucepan and cover with water (at least 1 cup). Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until the peppers have softened.
- Add peppers and ¾ cup water from saucepan into a high-powered blender. Add onion, garlic, cumin, cloves and ½ teaspoon salt; blend until smooth.
- Add oil to a large saucepan on medium heat. Add chile pepper purée into the pan and reduce heat to medium-low. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Add broth, seasoned chicken cubes, sweet potato and cauliflower into the saucepan. Cover and simmer until chicken is tender and cooked through and sweet potatoes are fully cooked, this should take about 10-15 minutes. Stir in baby spinach until wilted and season with additional salt, if needed.
- Portion soup into bowls and top with avocado, sliced radishes and cilantro. Serve with a lime wedge for squeezing over the top.
Notes
- Recipe adapted and inspired by this Mexican Spice Chile Soup.
- Mexican Spice Chile Soup
Nutrition Information
Show Details
Calories
427kcal
(21%)
Carbohydrates
26g
(9%)
Protein
47g
(94%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
131mg
(44%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 47g | 94% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 131mg | 44% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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