Mexican Sweet Potato Chicken Soup Recipe
A hearty and flavorful Mexican Sweet Potato Chicken Soup featuring tender chicken cubes, sweet potatoes, and vibrant baby spinach in a rich, spiced guajillo pepper broth. This comforting and nutritious soup is perfect for a quick and satisfying meal, topped with fresh avocado, radishes, cilantro, and a squeeze of lime for added zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken breast, chopped into bite-size cubes
- 1 teaspoon dried oregano
- 1 ½ teaspoons sea salt (divided: 1 teaspoon and ½ teaspoon)
- 1 teaspoon ground black pepper
Broth and Soup Base
- 5 dried guajillo Mexican peppers, stems and seeds removed
- ½ yellow onion, roughly chopped
- 4 cloves garlic
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cloves
- 2 Tablespoons extra virgin olive oil
- 32 oz carton vegetable or chicken broth
Vegetables
- 1 medium sweet potato, peeled and chopped into bite-size chunks
- ½ small head cauliflower, broken into bite-size florets
- 1-2 cups baby spinach
Toppings
- Avocado, sliced
- Radishes, sliced
- Cilantro
- Lime wedges
Instructions
- Season the chicken: In a bowl, combine the chicken cubes with oregano, 1 teaspoon of sea salt, and ground black pepper. Set aside to allow the flavors to meld.
- Soften the peppers: Place the dried guajillo peppers in a saucepan and cover with at least 1 cup of water. Bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes or until the peppers have softened.
- Prepare the pepper purée: Transfer the softened guajillo peppers along with ¾ cup of the cooking water into a high-powered blender. Add the roughly chopped onion, garlic cloves, ground cumin, ground cloves, and ½ teaspoon sea salt. Blend until completely smooth.
- Cook the pepper base: Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the chili pepper purée and reduce the heat to medium-low. Cook uncovered, stirring frequently, until the mixture thickens, about 10 minutes.
- Add broth and ingredients: Pour in the vegetable or chicken broth, then add the seasoned chicken cubes, sweet potato chunks, and cauliflower florets to the saucepan. Stir gently to combine.
- Simmer the soup: Cover the pot and simmer until the chicken is tender and fully cooked and the sweet potatoes are soft, approximately 10 to 15 minutes.
- Add spinach and season: Stir in the baby spinach until it wilts. Taste the soup and adjust the seasoning with additional salt if needed.
- Serve: Ladle the soup into bowls and garnish with sliced avocado, radishes, fresh cilantro leaves, and a wedge of lime for squeezing over the top.
Notes
- Removing the seeds and stems from guajillo peppers reduces bitterness and ensures a smooth purée.
- Adjust the amount of baby spinach based on preference – 1 cup for a mild flavor or up to 2 cups for a stronger green presence.
- If you prefer a spicier soup, include seeds from the guajillo peppers or add a pinch of chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, use vegetable broth and omit chicken, adding extra cauliflower and beans for protein.
