Eat Well – May 2018

Mexican Sweet Potato and Chicken Soup

I know it’s spring for many of you, but hear me out.

Most of us still have a few rainy (or even snowy!) days left before summer hits in full force, and you are going to want an easy and satisfying soup to warm you up.

Being in Colorado, winter doesn’t fully let go until June, so I’m prepared for one more big batch of cozy goodness before ALL THE SMOOTHIES this summer.

This soup came together one night when I opened the fridge and pantry and said, “Ok, what do we have here?”

I had both kids on my own and my husband was on his way home from work. He offered to pick up food but I had no desire for take out. Yet, I hadn’t defrosted anything or planned a meal.

Thus, the refrigerator stare down.

(We’ve all done it. Standing in front of the open fridge for minutes on end, waiting for inspiration or to find some magical leftovers you can heat up and serve? Yep.)

Anyway, during this stare down, I found cooked chicken thighs, a sweet potato and some chicken broth.

Dinner was born!

This really is a blank palette you cane change depending on your pantry and fridge situation.

Have an extra can of crushed tomatoes? Add them. No meat on hand and you find a can of beans? Perfect.

I used cumin and chili powder to create a Mexican flavor and give some depth to the dish, but you can change these up if they aren’t your cup of tea.

I stirred in some raw spinach at the end to boost the nutrition content, but kale would be just as good.

Then top your bowl of goodness with cheese and some Greek yogurt and you are GOOD TO GO.

Dinner is served.

Mexican Chicken and Sweet Potato Soup


  • 1 lb organic chicken thighs or breasts I prefer thighs (beans can be substituted)
  • 2 cups diced raw sweet potatoes
  • 3-4 cups raw spinach
  • 4-6 cups organic chicken broth use vegetable broth or water to make this vegetarian
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • salt to taste
  • Greek yogurt sharp cheddar cheese and hot sauce for topping


  • Heat a soup pot over medium high heat
  • Add the chicken thighs and brown on both sides 2-3 minutes
  • (If you are using chicken breasts, you may want to use a little oil in the pan)
  • Add the cubed sweet potatoes
  • Sprinkle with the cumin, chili powder and salt
  • Mix well until everything is coated with the spices
  • Cover with your broth (enough so there is at least an inch of liquid above the ingredients)
  • Bring to a boil
  • Lower to simmer and cover
  • Simmer for a minimum of 25 minutes (or until the sweet potatoes are soft and the chicken is cooked through)
  • Turn the heat off and immediately stir in your spinach
  • Serve with toppings of choice!