Chicken Sweet Potato Soup
Chicken Sweet Potato Soup is comfort in a bowl! Just toss everything in the slow cooker and let it do the work—easy, hearty, and delicious!
Servings: 6 servings
Cost: $6.59
Equipment
Ingredients
- Cooking spray
- 1-1/2 pounds boneless, skinless chicken breasts or thighs, 24 ounces
- 1 cup quinoa
- 3-1/2 cups diced sweet potatoes 2 to 3 large sweet potatoes
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 (14.25-ounce) can fire-roasted diced tomatoes
- 1 teaspoon minced garlic
- 1 (1.25-ounce) packet chili seasoning mix see note 1
- 5 cups chicken broth or stock
- Fresh cilantro or parsley, optional
- Optional toppings see note 2
Instructions
- Spray the slow cooker with cooking 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 (see note 3). Peel and dice the sweet potatoes into small 1/2-inch cubes.
- Add the chicken thighs or cut chicken breasts into the slow cooker. Add the rinsed quinoa, diced sweet potatoes, drained and rinsed black beans, undrained diced tomatoes, minced garlic, packet of chili seasoning, and chicken broth/stock to the slow cooker.
- Cover and cook on high for 3-1/2 to 4-1/2 hours (see note 4).
- Using tongs, remove the chicken to a small bowl. Using two forks, shred the chicken, 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, but add until the flavors sing.
- 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.
Video
Notes
Note 1: I love McCormick’s chili seasoning packet. Cheaper packets have resulted in a bland soup. You can always make your own chili seasoning blend! Taste the soup several times at the end to adjust for salt and pepper. If it tastes bland, that might be all you’re missing!
Note 2: Optional toppings: tortilla strips, sharp Cheddar cheese, fresh lime, sour cream, and diced avocado.
Note 3: 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 1 minute.
Note 4: Cooking this soup on low can make the quinoa uneven and the sweet potatoes too soft. For best results, watch closely and serve as soon as the quinoa pops and the chicken shreds.
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.
Nutrition
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