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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste optional toppings (e.g., sour cream, avocado, shredded cheese)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

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.

Step 3

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.

Step 4

Add the cubed sweet potatoes, chili powder, cumin, and smoked paprika to the pot. Stir well to evenly coat the vegetables with the spices.

Step 5

Add the can of diced tomatoes (with juice), black beans, and chicken broth to the pot. Stir to combine.

Step 6

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.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well.

Step 8

Season the soup with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lime juice. Adjust seasoning to taste, if necessary.

Step 9

Serve hot, topped with fresh cilantro and any optional toppings like sour cream, avocado, or shredded cheese.

Nutrition Facts

Serving size	(2417.6g)

Amount per serving	% Daily Value*
Calories	1438.1

Total Fat 48.0g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 310.8mg	0%
Sodium 5109.0mg	0%
Total Carbohydrate 114.2g	0%
Dietary Fiber 22.7g	0%
Total Sugars 39.9g
Protein 136.3g	0%

Vitamin D 3.5IU	0%
Calcium 373.1mg	0%
Iron 12.9mg	0%
Potassium 4193.2mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 38.0%

Carbs: 31.9%