Guess what? More snow for me!!!
I bet you had absolutely no idea that I was going to say that, right? Right?
Humor me. Please.
I’m sorry that the conversations here have been so singular lately. I’ve become predictable. Which for me, is akin to having one foot in the grave. But all that is going to change real soon. I’ve got a few exciting things on the horizon, and I’m looking forward to sharing them with you. I can see the light at the end of the tunnel through all this winter insanity. We’ve just got to hang in there a little bit longer!
End pep talk.
So soup. I feel like a broken record, but soup is my most favorite thing to make. Other than cookies. And cocktails. I have lots of favorites. It’s an occupational hazard.
But I can say for certain that this Southwest Chicken and Sweet Potato Soup is my current favorite. It has been sustaining me all week long. It’s really filling and pretty darn good for you too (quinoa! beans! sweet potatoes! tomatoes! avocado!). And it’s just spicy enough to do a little dance on your tongue, without setting your whole mouth on fire. Also, the toppings. You know that I don’t like my soups to be naked on top (please tell me that somebody else got a laugh out of that other than me). I beg you not to skip the toppings.
Don’t be frightened off by the seemingly long list of ingredients. There isn’t anything complicated or particularly time consuming about making this soup. It’s even fast enough for a weeknight meal!
Southwest Chicken and Sweet Potato Soup
- For the Chicken
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. garlic powder
- 1 tsp. extra-virgin olive oil
- 2 bone-less, skin-less chicken breast (about 1 lb total)
- For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 2 garlic cloves, minced
- 1 jalapeño pepper, thinly sliced (use less if you prefer something less spicy)
- 2 tomatoes, chopped
- 1 can (15 ounce) black beans, rinsed and drained
- 1/2 cup uncooked quinoa
- 6 cups chicken broth
- Juice from 3 limes
- 1 avocado, seeded, peeled and cubed
- 1/2 cup fresh cilantro, roughly chopped
- For Garnish
- Corn tortilla chips
- Queso fresco, crumbled
- Fresh cilantro
- Lime wedges
- Cook the chicken. Pre-heat your oven to 425 degrees. Mix all the spices and the olive oil in a small bowl until a paste forms. Rub the spice mixture all over the chicken. Place the coated chicken on a baking pan with a wire rack. Transfer to your pre-head oven and bake for about 25 minutes, or until a thermometer inserted into the thickest part of the breast registers 160 degrees Fahrenheit. Once cooked, remove the chicken from the oven and set it aside to rest for about 5 minutes before cutting it into cubes.
- While the chicken is baking, make the soup. Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the onions, sweet potatoes, salt, pepper, chili powder and cumin. Cook, stirring frequently, about 5 minutes. Add the garlic and sliced jalapeño and cook for an additional 1-2 minutes. Stir in the tomatoes, black beans, quinoa and chicken broth. Bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer, uncovered, until the sweet potatoes are tender, about 20-25 minutes.
- To finish the soup, stir in the fresh lime juice, avocado, cilantro and the cubed chicken. Heat until everything is warmed through. Serve with tortilla chips, queso fresco and additional cilantro and lime wedges, if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.