Chicken Sweet Potato Soup
You won't believe how easily this Chicken Sweet Potato Soup comes together. Add everything to a slow cooker and be rewarded with a comforting and nutritious meal! This soup is loaded with good-for-you and tasty ingredients: succulent shredded chicken, fire-roasted diced tomatoes, tender sweet potatoes, savory black beans, and chewy quinoa.
Servings 6 servings
- 1 and 1/2 pounds (24 oz. 679g) boneless skinless chicken breasts or thighs
- 1 cup (181g) quinoa
- 3 and 1/2 cups (1004g) diced sweet potatoes (~2-3 large sweet potatoes)
- 1 can (15.25 oz., 432g) black beans drained and rinsed
- 1 can (14.25 oz.; 411g) fire-roasted diced tomatoes
- 1 teaspoon minced garlic
- 1 packet (1.25 oz.; 35g) chili seasoning mix (See Note 1)
- 5 cups (1160g) chicken broth or stock
- Optional: fresh cilantro or parsley
- Optional toppings: tortilla strips, sharp cheddar cheese, fresh lime, sour cream, diced avocado
PREP: Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts or thighs. If using large chicken breasts, cut them into 3-4 pieces so they'll cook more evenly. Rinse the quinoa in a fine mesh sieve. Peel and dice the sweet potatoes into small 1/2-inch cubes.
ADD TO CROCKPOT: Add the chicken thighs or cut chicken breasts into the slow cooker. Add the rinsed quinoa (See Note 2), diced sweet potatoes, drained and rinsed black beans, undrained diced tomatoes, minced garlic, packet of chili seasoning, and chicken broth or stock to the slow cooker.
COOK: Cover and cook on high for 3-1/2 to 4-1/2 hours (See Note 3)
SHRED CHICKEN: Using tongs, remove the chicken to a small bowl. Using two forks, shred the chicken and then return to the slow cooker. Taste the soup and adjust for seasonings; I typically add an additional 1/2 teaspoon salt and 1/4 teaspoon pepper here, but add until the flavors sing.
SERVE: Ladle soup into bowls and top with your favorite toppings. I love fresh cilantro, fresh lime juice, and ripe avocado. My boys love sour cream and lots of Cheddar cheese.
STORAGE: The quinoa continues to absorb liquid making it a thick stew, so if you store leftovers, add broth when reheating to keep the soup consistency.
Note 1: We love McCormick's chili seasoning packet. Cheaper packets have resulted in a bland soup. Of course, you can always make your own chili seasoning blend; check out the post for a homemade chili seasoning recipe. Don't forget to taste the soup several times at the end to adjust for needed salt and pepper. If it tastes bland, that might be all you're missing!
Note 2: Quinoa has a natural coating called saponin which can make it taste bitter. Pour the uncooked quinoa in a fine mesh strainer and rinse under cold water thoroughly for 30 seconds to one minute.
Note 3: I haven't had much success cooking this soup on the low setting. The quinoa does not cook evenly and takes on too much liquid. The sweet potatoes and beans also become too soft. Watch carefully to avoid the quinoa taking on too much liquid and becoming bloated. As soon as the quinoa has popped and chicken shreds, it's ready!
Serving: 1serving | Calories: 404kcal | Carbohydrates: 54g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 931mg | Potassium: 1264mg | Fiber: 7g | Sugar: 6g | Vitamin A: 19696IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 3mg