Chicken and Sweet Potato Soup

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
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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

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. 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. 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. 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.

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