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A steaming bowl of Mexican chicken soup with sweet potatoes, black beans, and fresh cilantro

Mexican Sweet Potato Chicken Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 large red bell pepper, diced
  • 1 jalape ño, seeded and minced
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 cups low -sodium chicken broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen or canned corn kernels
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add diced onion and bell pepper, sautéing for 5-6 minutes until softened.
  3. Stir in garlic and jalapeño, cooking for an additional 1 minute until fragrant.
  4. Add chicken pieces, cumin, chili powder, smoked paprika, salt, and pepper; cook until chicken is lightly browned on all sides.
  5. Stir in the sweet potato cubes, chicken broth, and fire-roasted tomatoes.
  6. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until sweet potatoes are fork-tender.
  7. Stir in black beans and corn, heating through for approximately 5 minutes.
  8. Remove from heat and stir in fresh lime juice and cilantro before serving.