Go Back

Mexican Chicken and Sweet Potato Soup

Print Recipe Pin Recipe

Ingredients
  

  • 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

Instructions
 

  • 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!