One of my favorite things about Fall is warming up with a delicious bowl of soup. Spicy chicken and sweet potato Fall soup blew me away. It is warm and filling. The sweet potato is complemented really well by savory garlic, chicken, spicy jalapeno and sweet corn. The flavor combinations provide a palate-pleasing punch in every spoonful. Plus, with lean chicken, nutrient packed sweet potatoes, and fresh vegetables, this meal is super healthy.
What You’ll Need:
2 large sweet potatoes, baked
2 tablespoons butter
1 small onion, 1/4-inch diced
2 cloves garlic, minced
1 quart chicken broth
2 cups cooked chicken, cubed
1 cup whole corn kernels
1 large jalapeno, minced
1/2 cup heavy cream
salt and pepper to taste
What To Do:
Scoop sweet potato pulp out of the skin and puree. Set aside.
Saute onion over medium heat for about five minutes or until translucent. Stir in garlic and continue cooking for about one minute. Add sweet potato and chicken broth and stir well. Bring the pot to a boil, then reduce heat. Add chicken, corn, jalapenos, and salt, and allow soup to simmer for 20 minutes.
Before serving, stir in heavy cream and adjust seasonings to taste. Serve ladled into bowls, garnished with chopped green onions or sliced jalapenos!
Recipe adapted from North Carolina Sweet Potatoes.
Chelsea is currently pursuing a Master’s Degree in Student Ministry at SWBTS. After a life changing summer on missions in college, God called her into spending a life serving students, more specifically discipling and loving girls. She served for 2 years as student minister at Oak Meadow Baptist Church in Austin. She integrates cooking with the gospel on her blog, Taste and See, and enjoys a good iced latte, thrift shopping, and cuddling with her puppy, Ringo.