Chipotle Chicken Sweet Potato Soup
There’s nothing better than a cozy bowl of soup in the winter, but when I’m feeling under the weather this chipotle chicken sweet potato soup is my top craving. It’s spicy to help clear the sinuses, veggie-packed to support healing, and includes enough protein to keep you satisfied. Inspired by creamy corn chowder, this spicy chicken version is both gluten and dairy free. This is officially my go-to soup for the cold weather and it should be yours too! Not to mention, you can make a batch ahead of time and freeze it for a later day.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other soup recipes if you’re looking for more:
- Creamy mushroom & wild rice soup
- Chicken pot pie soup
- Chicken sausage & kale soup
- Vegan corn chowder with crispy chickpeas
- Chicken tortilla soup
Chipotle Chicken Sweet Potato Soup
Chipotle Chicken Sweet Potato Soup
4
servings15
minutes30
minutesThere’s nothing better than a cozy bowl of soup in the winter, but when I’m feeling under the weather this chipotle chicken sweet potato soup is my top craving. It’s spicy to help clear the sinuses, veggie-packed to support healing, and includes enough protein to keep you satisfied. Inspired by creamy corn chowder, this spicy chicken version is both gluten and dairy free. This is officially my go-to soup for the cold weather and it should be yours too! Not to mention, you can make a batch ahead of time and freeze it for a later day.
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Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2-5 chipotle peppers in adobo, finely chopped into a paste (depending on spice preference)
4 garlic cloves, peeled and minced
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 1/2 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
32 ounces low-sodium chicken broth
13.5 ounce can light coconut milk
3 cups shredded rotisserie chicken or 1 lb shredded chicken breast (see note)
15 oz can sweet corn, drained
1/3 cup fresh chopped cilantro leaves, additional for garnish
juice of one lime (about 2 tablespoons)
Directions
- Combine the cumin, chili powder, paprika, salt, and black pepper in a small bowl. Set aside.
- Heat the oil in a large pot or dutch oven over medium heat. When the oil is shimmering, add the onion and cook, stirring often, until translucent and fragrant, 4 to 6 minutes.
- Stir in the chopped chipotle pepper, garlic, and spice mix and continue cooking, stirring often, until fragrant, 1 to 2 minutes.
- Add the diced sweet potatoes and stir to coat in the spices. Add the broth and coconut milk, cover, increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium and simmer, covered, until the sweet potatoes are fork tender, for 10 to 12 minutes.
- Reduce the heat to low and stir in the chicken, corn, cilantro, and lime juice. If you prefer a brothier soup, option to add up to 2 cups additional broth or water. Continue simmering on low for about 5 minutes to heat the chicken and corn. Salt to taste, then serve in bowls with additional cilantro on top.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to a month.
- Reheat: Heat soup in a sauce pan or pot over medium heat until simmering and warmed, about 10 minutes. Or microwave in a microwave safe dish for 2 to 4 minutes, until warmed. If reheating from frozen, defrost in the fridge overnight or on the counter for 1 hour, then reheat as instructed.
- Swaps and Substitutions: Option to swap the coconut milk for whole milk, just wait to add until the sweet potatoes are tender to prevent curdling. You can use frozen sweet corn for this recipe as well, just add them in at Step 4 to give them time to defrost.
- Chicken: If you opt to not use rotisserie chicken, here’s my no-fail shredded chicken recipe: Heat the oven to 400F and prep a large sheet pan—if you don’t have a great nonstick option, cover with parchment paper. Add 3 lbs of chicken breast to a large bowl and cover in 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 teaspoon garlic powder. Bake until the chicken reaches an internal temp of 165F, about 20-30 minutes. Remove from the oven and cool on the sheet pan for about 10-15 minutes. Once cooled to the touch, shred the chicken using two forks or an electric mixer. Note: this will increase your prep time by about 30 minutes.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
Tried this out tonight, definitely a hit. I went for the 5 peppers and probably could’ve toned it down a bit. I also added a can of chickpeas and when I make again will probably add some blended beans to give the sauce more thickness. Definitely a tasty meal!
I love this soup. I actually roasted the veggies and blended them with the broth and then added the corn, etc. I used 4 peppers and it’s spicy but good. I would use fewer if you are sensitive to spice. 10/10. Have already made twice 😂
Spicy and delicious! I added a few diced carrots and stalks of celery along with the onion. Made it all in the instant pot by sautéing the vegetables, then pressure cooking 15 min after adding the sweet potatoes, broth, and coconut milk.
Made this alongside the Jenn’s recipe for the “Lemon Dill Spatchcock Chicken” that is part of the February 16th meal prep. Literally perfection. Grabbed a portion of the chicken to shred for this soup and then added in the leftover juices from the pan that the chicken baked on. Jenn you’re an absolute rock star! Thanks for these wonderful dishes.