Ingredients: |
Ingredients:
4-5 quart soup pot with a lid
Ingredients
2 chicken breasts or use cooked chopped chicken, see notes
salt and pepper to taste
2 tablespoons olive oil divided
1 yellow onion diced
2 celery stalks diced
˝ teaspoon garlic powder
˝ teaspoon ground cumin
˝ teaspoon paprika (or use chili powder or cayenne pepper for spice!)
˝ teaspoon dried oregano
3 cups chicken broth
1 14-oz can fire-roasted diced tomatoes with the liquid
1 sweet potato chopped into ˝-inch pieces (about 2-2.5 cups chopped sweet potato, from about 1 large (12 oz) sweet potato
2 14-oz cans black beans drained and rinsed, or use 1 for a less beany soup
˝ cup fresh parsley or cilantro finely diced (from ˝ - 1 bunch)
1-2 teaspoons fresh lime juice
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Directions: |
Directions:Instructions
Season the chicken with salt and pepper on both sides.
In a soup pot with a heavy bottom, heat 1 tablespoon of olive oil. Place the chicken in the preheated skillet, and allow to cook on high heat undisturbed for 5 minutes, or until nicely browned. Flip the chicken and allow to cook for 5 more minutes.
Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more tablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.
Add the garlic powder, ground cumin, paprika, and dried oregano (˝ teaspoon each). Continue to sauté for another 3 minutes.
Add 3 cups of chicken stock and can of diced tomatoes (with the liquid). Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.
Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.
Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans. Stir, bring to a boil, and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.
Remove from heat and stir in fresh parsley or cilantro, season with additional salt, pepper and lime juice, if desired. Serve hot with fresh bread for dipping.
Notes
If using cooked chopped chicken breast, skip Step 1 and add the chopped chicken in Step 1 along with the sweet potato and black beans.
Serve with bread for dipping, or with crunchy tortilla chips or tortilla strips. The soup can also be served over rice or quinoa, or you can scoop out the bits and serve them in a toasted tortilla as a taco, dipping it into the broth. A great way to transform leftovers, especially if you're low on broth. |
This recipe for Black Bean Sweet Potato Chicken Soup is from