Chicken and Sweet Potato Soup

Total Time:
35 min
25 min
10 min
  • 3 tablespoons unsalted butter
  • 1 medium onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper
  • 2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
  • 2 tablespoons chopped cilantro
  • Sour cream or Mexican crema, for serving
  • Chipotle hot sauce, for serving
  • 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.

  • 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.

  • 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 409

  • Total Fat: 19 grams

  • Saturated Fat: 9.5 grams

  • Total Carbohydrates: 34 grams

  • Protein: 23 grams

  • Sodium: 1185 milligrams

  • Cholesterol: 87 milligrams

  • Fiber: 4 grams

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