This sweet and smoky soup is loaded with veggies and only takes 30 minutes to make.
Mexican Sweet Potato Soup
Ingredients
- 1 1/2 lbs boneless skinless chicken breast, or meatless chicken chopped into bite-size cubes (optional)
- 1 teaspoon dried oregano
- 1 teaspoon + 1/2sea salt divided
- 1 teaspoon ground black pepper
- 5 dried guajillo Mexican peppers stems and seeds removed
- 1/2 yellow onion roughly chopped
- 4 cloves garlic
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 2 Tablespoons extra virgin olive oil
- 32 oz carton vegetable or chicken broth
- 1 medium sweet potato peeled and chopped into bite-size chunks
- 2-3 broccoli stems peeled and cubed
- 1-2 cups baby spinach
- for topping: avocado radishes, cilantro, lime
Instructions
- Season chicken with oregano, 1 teaspoon sea salt and black pepper. Set aside.
- Add dried guajillo peppers into a saucepan and cover with water (at least 1 cup). Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until the peppers have softened.
- Add peppers and ¾ cup water from saucepan into a high-powered blender. Add onion, garlic, cumin, cloves and ½ teaspoon salt; blend until smooth.
- Add oil to a large saucepan on medium heat. Add chile pepper purée into the pan and reduce heat to medium-low. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Add broth, seasoned chicken cubes, sweet potato and broccoli stems into the saucepan. Cover and simmer until chicken is tender and cooked through and sweet potatoes are fully cooked, this should take about 10-15 minutes. Stir in baby spinach until wilted and season with additional salt, if needed.
- Portion soup into bowls and top with avocado, sliced radishes and cilantro. Serve with a lime wedge for squeezing over the top.
Notes
Recipe from Eating Bird Food.
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