Southwest Chicken and Sweet Potato Soup

The last few recipes that I’ve shared both on my blog and Instagram have been for sweets, so I figured it was time for a savory recipe! Soups are one of my favorite dishes to make because they are so forgiving, make awesome leftovers, and you can add this cornbread and you’ve basically won at life.

So back when Dave and I were first married, and I was still in school, I worked in the dean’s office of one of the colleges on campus. It was a great job, and I met some great friends working there, one of which was the sweetest lady in the world, named Tricia. One time while we were talking about Halloween, Tricia mentioned that she had this soup that she made every year on for her family and neighbors. She shared the recipe for her Southwest chicken and sweet potato soup with me, and it has been one of our family’s favorites ever since! It’s one of the more unique flavor combinations I’ve had in a soup, but the smokiness of the sausage goes surprisingly well with the subtle sweetness of the potatoes, and you have to add the cilantro on the top! It might sound like a strange combo but I promise, it’s one of my absolute favorite soups, and is almost better the next day when the flavors combine a bit more and the potatoes start to break down a little. We make this soup every fall!

This isn’t a complicated recipe (just leave yourself some time to chop everything), but you have to make sure to get the right kind of sweet potatoes! If you want to fall down an internet rabbit hole, Google “types of sweet potatoes”  or “what’s the difference between a yam and a sweet potato?” You want the kind with the lighter beige exterior, and the more cream-colored flesh inside. The texture and flavor are different than the more orange type that we usually cook with here in the US (and what we sometimes incorrectly call yams). We’ve accidentally used the orange ones and they’re too mushy to work well in this soup! You need the firmer, sweeter, more golden-flesh variety. Our grocery store has both, side-by-side. 

I would definitely categorize this as a “hearty” soup that is a meal in and of itself. I hope you like it as much as we do! 

Print Recipe
Southwest Chicken and Sweet Potato Soup
Prep Time 1 hour
Cook Time 25 min
Servings
Ingredients
Prep Time 1 hour
Cook Time 25 min
Servings
Ingredients
Instructions
  1. In a large saucepan or stockpot, heat oil and cook onions and peppers until soft (about 2-3 minutes).
  2. Add chicken, sausages, and garlic, stir. Cook about 5-8 minutes until chicken is slightly browned on the outside.
  3. Add cumin, chili powder, green chilies, beans, tomatoes and can of water, sweet potatoes, and salt.
  4. Cover, simmer on low heat until sweet potatoes are tender (I like them to be tender enough to start to break down a little). Adjust salt as needed. When you begin simmering the soup, it will look really chunky, but resist the urge to add more water or tomatoes until you see how much liquid the vegetables release. It almost always turns out perfect without adding additional liquid!
  5. Serve with chopped cilantro, sour cream, and cheese. The cilantro is a must!
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