This spicy soup is a weeknight dream: loaded with tender chicken thighs, sweet and earthy sweet potatoes, and hearty pinto beans, it’s a recipe you’ll want through all the chilly months.
An easy (and mostly) pantry spicy chicken and sweet potato soup is the perfect remedy for a cold day.
Cubed boneless, skinless chicken thighs stay tender during a long simmer, and sweet potatoes soften into the broth and add just enough natural sweetness to balance the heat from chili powder, ancho chili, and cayenne. Pinto beans make this soup especially hearty and satisfying, turning it into a true one-bowl meal. Although serving this soup with a thick slice of homemade cornbread is always the right move!
What makes this soup a standout is how easily it comes together in one pot with simple pantry ingredients, yet still delivers deep, cooked-all-day flavor. It’s perfect for weeknight dinners or make-ahead lunches, and it reheats beautifully. It always tastes even better the next day.
How to make Spicy Chicken and Sweet Potato Soup
What you need
- Chicken: Boneless, skinless chicken thighs, though you can use bone-in chicken thighs for additional flavor. You’ll just need to pick the chicken from the bones before serving.
- Seasonings: Salt, chili powder, ancho chili powder, ground cumin, cayenne pepper, and black pepper
- Aromatics: Red onion, jalapeño, and garlic
- Soup: Chicken stock, pinto beans, sweet potato, and diced green chiles
- For serving: Cornbread, crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges
Step 1: Season the chicken.
Place the chicken thighs in a large bowl and season with kosher salt, chili powder, ancho chili powder, ground cumin, cayenne, and black pepper. Mix gently until the chicken is evenly coated.
Step 2: Brown the chicken.
Heat the neutral oil in a large pot over medium heat. Add the chicken and cook for 7 to 8 minutes, turning occasionally, until browned on the edges.
Step 3: Build the base.
Add the diced red onion and jalapeño to the pot and sauté with the chicken for about 5 minutes, until softened. Add the garlic and cook briefly until fragrant. Stir in the pinto beans and add a small pinch of salt.
Step 4: Simmer the soup.
Add the chicken stock, diced sweet potato, and green chiles. Bring the soup to a boil, then taste and adjust seasoning as needed. Reduce the heat to low, cover, and simmer for 30 minutes.
Step 5: Reduce and finish.
Remove the lid and continue simmering for another 30 minutes, uncovered, to reduce the broth and deepen the flavor. Taste again and adjust the seasoning before turning off the heat.
Step 6: Serve.
Ladle the soup into bowls and garnish with diced avocado, minced cilantro, and lime wedges. Serve with cornbread or crispy tortilla strips.
FAQ
Can I use chicken breasts instead of chicken thighs?
Yes, but chicken thighs are preferred because they stay tender during longer cooking. If using chicken breasts, reduce the uncovered simmer time slightly to prevent them from drying out.
How spicy is this soup?
This soup has a medium heat level. For less heat, reduce or omit the cayenne. For more heat, add extra cayenne or add an extra diced jalapeño pepper.
Can I make this soup ahead of time?
Yes. This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
Can I freeze this soup?
Yes. Allow the soup to cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.
What can I substitute for pinto beans?
Canned black beans or cannellini beans work well and won’t affect the cooking time.
What can I substitute for ancho chili powder?
If you don’t have ancho chili powder, use regular chili powder instead. For a closer flavor match, combine 1½ teaspoons chili powder with ½ teaspoon smoked paprika to mimic ancho’s mild heat and subtle smokiness. You can also use chipotle chili powder for a spicier, smokier result—just reduce the amount slightly.
Spicy Chicken and Sweet Potato Soup
Equipment
Ingredients
- 2 pounds boneless, skinless chicken thighs (cut into 2-inch cubes)
- 2 teaspoons kosher salt
- 2 tablespoons chili powder
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne powder (plus more to taste)
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 1 red onion (about 4 ounces total, peeled and diced)
- 1 jalapeño (trimmed and diced)
- 4 cloves garlic (peeled and minced)
- 2 (15-ounce) cans pinto beans (drained and rinsed)
- 4 cups chicken stock
- 1 sweet potato (about 16 ounces total, peeled and diced)
- 1 (7-ounce) can diced green chiles
For serving:
- Homemade cornbread
- Crispy tortilla strips
- Avocado (diced)
- Cilantro (minced)
- Lime wedges
Instructions
Prepare the chicken:
- Place the chicken in a large bowl and season with 2 teaspoons kosher salt, 2 tablespoons chili powder, 2 teaspoons ancho chili powder, 2 teaspoons ground cumin, 1 teaspoon cayenne powder, and ½ teaspoon black pepper. Mix gently to coat the chicken and set aside.
Start the soup:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Once hot, add the chicken and cook for 7 to 8 minutes, turning occasionally, until it browns on the edges.
- Add the diced red onion and jalapeño and sauté with the chicken for 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the drained pinto beans and a pinch of salt.
Simmer the soup:
- Add 4 cups of chicken stock, diced sweet potato, and diced green chiles. Bring to a boil. Taste and add more salt or spices to your preferences. Reduce the heat to low and cover. Simmer for 30 minutes.
Finish the soup:
- Remove the lid from the soup. Taste and season. Simmer for an additional 30 minutes, uncovered, to reduce the broth. Turn off the heat.
To serve:
- Ladle the soup into bowls. Garnish with freshly diced avocado and minced cilantro. Serve with cornbread or crispy tortilla strips. Enjoy!
Just made this & it’s a keeper recipe.
I’m a bit disappointed that I didn’t achieve the gorgeous dark color yet satisfied with the flavor. Thanks for this recipe.