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Mexican Sweet Potato Chicken Soup

A flavorful and hearty dish featuring tender chicken, sweet potatoes, and vibrant spices, perfect for a warm and nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast Provides lean protein.
  • 2 medium sweet potatoes Adds creaminess and sweetness.
  • 1 cup cauliflower Offers hearty texture.
  • 4 cups vegetable or chicken broth Provides the soup's base.
Spices and Seasonings
  • 1 tsp dried oregano Adds earthy flavor.
  • 1 tsp sea salt Enhances overall flavor.
  • 1/2 tsp ground black pepper Adds subtle heat.
  • 2 dried guajillo Mexican peppers Infuses rich, smoky flavor.
  • 1 medium yellow onion Adds sweetness.
  • 3 cloves garlic Offers pungent flavor.
  • 1 tsp ground cumin Contributes warmth.
  • 1/4 tsp ground cloves Introduces warm, sweet spice.
Fats and Toppings
  • 2 tbsp extra virgin olive oil Used for sautéing.
  • 2 cups baby spinach Adds fresh flavor.
  • 1 medium avocado Adds creaminess as a topping.
  • 1/2 cup radishes Introduces crunch.
  • 1/4 cup cilantro Brightens flavors.
  • 1 medium lime Provides acidity.

Method
 

Preparation
  1. Season the chicken with oregano, 1 teaspoon sea salt, and black pepper, then set aside.
  2. Add dried guajillo peppers into a saucepan and cover with water.
  3. Bring the peppers to a boil, then reduce to a simmer and cook until softened, about 10 minutes.
  4. Transfer softened peppers and ¾ cup cooking water to a blender along with onion, garlic, cumin, cloves, and ½ teaspoon salt. Blend until smooth.
Cooking
  1. Heat olive oil in a large saucepan over medium heat until shimmering.
  2. Stir the chile pepper puree into the pan and reduce heat to medium-low.
  3. Cook uncovered, stirring frequently until thickened, about 10 minutes.
  4. Add broth, seasoned chicken cubes, sweet potato, and cauliflower to the pot.
  5. Cover and simmer until the chicken is tender and fully cooked, about 10-15 minutes.
Serving
  1. Stir in baby spinach until wilted and season with additional salt if needed.
  2. Serve soup in bowls and top with avocado, sliced radishes, and cilantro.
  3. Serve with a lime wedge for squeezing over the top.

Notes

For a spicier kick, leave some seeds in the guajillo peppers during blending. Use fresh lime juice just before serving to add brightness.