Spicy Chicken and Sweet Potato Soup
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.
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Servings: 4
Calories: 422kcal
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!
Nutrition
Calories: 422kcal | Carbohydrates: 21g | Protein: 51g | Fat: 15g | Sodium: 1553mg | Fiber: 4g | Sugar: 4g | Vitamin C: 5mg
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