Mexican Sweet Potato Chicken Soup
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Published Nov 13, 2023, Updated Jan 10, 2025
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This hearty Mexican sweet potato chicken soup is loaded with veggies, lean protein and has a smoky, sweet flavor from dried guajillo Mexican peppers.
This Mexican Sweet Potato Chicken Soup is the kind of meal that hits the spot every time. Smoky guajillo peppers, tender chicken, and sweet potatoes create a flavorful, hearty base, while fresh toppings like avocado and lime add a bright, fresh twist. It’s simple to make, comforting, and packed with bold flavors that make it anything but boring.
If soups are your thing, you’ll also love my sausage kale soup or chicken wild rice soup for more flavor-packed options.
Table of Contents
Why You’ll Love This Recipe
- Hearty & healthy – Packed with lean protein from chicken and a bounty of vegetables, this soup is both filling and nutritious.
- Flavorful – Aromatic spices and guajillo peppers provide a rich and warming flavor that’s perfect for any season.
- Versatility – Customize with your favorite toppings like avocado and radishes for a personalized touch.
- Comfort in a bowl – It’s the kind of soup that offers comfort on a chilly day, with every spoonful more inviting than the last.
- Easy to make – Simple steps and straightforward cooking make this a stress-free recipe for any level of home cook.
Ingredients Needed
- chicken breast – boneless, skinless chicken breast is seasoned and chopped into cubes for this soup.
- vegetables – yellow onion, garlic, sweet potato, baby spinach, cauliflower.
- guajillo Mexican peppers – I got mine from nuts.com!
- chicken broth – the liquid base of this soup, provides tons of flavor! You can also use vegetable broth.
- olive oil – to simmer the chili pepper puree and vegetables in.
- seasonings and spices – dried oregano, sea salt, ground pepper, cumin and cloves.
- optional toppings – avocado, radishes, cilantro, lime juice, etc.
Substitutions & Notes
- Extras: This soup is super flexible, so feel free to toss in your favorite veggies! Corn, celery, diced tomatoes, black beans, or even brown rice would all make delicious additions.
- Chicken: If you’re craving juicier meat, swap the chicken breasts for boneless, skinless chicken thighs. They’re tender, flavorful, and just as easy to use.
- Guajillo peppers: If guajillo peppers are unavailable, try using ancho peppers for a similar mild heat and sweet flavor.
- Broth: Both vegetable and chicken broth work well. For a deeper flavor, bone broth can be an excellent substitute.
- Sweet potato: Not into sweet potatoes? Butternut squash or carrots are perfect swaps, they add a similar sweetness and texture.
- Toppings: This is where the fun really happens. Load up your bowl with cheese, sour cream, tortilla strips, or any toppings you love. The choice is yours!
How to Make Sweet Potato Chicken Soup
Follow these steps to whip up the most flavorful Mexican sweet potato chicken soup. It’s cozy, packed with veggies, and so good you’ll want seconds (or thirds)!
Step 1: Season cubed chicken with oregano, salt, and black pepper, then set aside.
Step 2: Remove stems and seeds from guajillo peppers, boil them in water for 10 minutes until softened, and save the water for blending.
Step 3: Blend the rehydrated peppers with ¾ cup of the reserved water, onion, garlic, cumin, cloves, and salt until smooth.
Step 4: Heat oil in a large saucepan, add the chili purée, and cook until thickened.
Step 5: Add broth, chicken, sweet potato, and cauliflower. Cover and simmer for 10-15 minutes until everything is tender.
Step 6: Stir in baby spinach and let it wilt. Taste and adjust salt as needed.
Tips for the Perfect Soup
- Season to taste: Always give your soup a taste before serving and adjust the salt if needed. The right seasoning can take your soup from good to amazing!
- Pepper prep: Guajillo peppers are delicious but can be sneaky. Consider wearing gloves when handling them to avoid any irritation, and whatever you do, don’t touch your eyes.
- Blending: Be cautious when blending hot liquids; always allow steam to escape to prevent pressure build-up.
How to Serve Soup
This soup is a hearty enough recipe to be a meal in one! Having said that, I love eating it with my pumpkin cornbread muffins.
It’s also delicious served with bread, crackers (I love my almond crackers) or even tortilla chips. It can also be served with a salad… I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad would be perfect.
How to Store Leftovers
Let the soup cool completely before transferring to an airtight container. Store in your refrigerator for up to 5 days. If you need to store it longer, let the soup cool completely in the fridge and then transfer to the freezer for up to 3 months.
Frequently Asked Questions
Totally! Skip the chicken and swap for extra veggies, black beans, or chickpeas for a protein boost. Use vegetable broth to keep it vegetarian.
The guajillo peppers add a mild heat, but the soup isn’t overly spicy. If you prefer more heat, add a pinch of red pepper flakes or a chopped jalapeño.
Reheat the soup on the stovetop over low heat, stirring occasionally, or warm it in the microwave in short intervals until heated through. Add a splash of broth or water if it thickens too much.
More Soup Recipes to Try
- Taco Soup
- Chicken Enchilada Soup
- Healthy White Bean Chicken Chili
- Quinoa Soup
- Chicken Tortilla Soup
- Mexican Sweet Potato Chicken Soup
- Easy Black Bean Soup
- Slow Cooker Sweet Potato Black Bean Chili
Be sure to check out my full collection soup recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Mexican Sweet Potato Chicken Soup
Ingredients
- 1 ½ lbs boneless skinless chicken breast, chopped into bite-size cubes
- 1 teaspoon dried oregano
- 1 ½ teaspoons sea salt, divided into 1 teaspoon and ½ teaspoon
- 1 teaspoon ground black pepper
- 5 dried guajillo Mexican peppers, stems and seeds removed
- ½ yellow onion, roughly chopped
- 4 cloves garlic
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cloves
- 2 Tablespoons extra virgin olive oil
- 32 oz carton vegetable or chicken broth
- 1 medium sweet potato, peeled and chopped into bite-size chunks
- ½ small head cauliflower, broken into bite-size florets
- 1-2 cups baby spinach
- for topping: avocado, radishes, cilantro, lime
Instructions
- Season chicken with oregano, 1 teaspoon sea salt and black pepper. Set aside.
- Add dried guajillo peppers into a saucepan and cover with water (at least 1 cup). Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until the peppers have softened.
- Add peppers and ¾ cup water from saucepan into a high-powered blender. Add onion, garlic, cumin, cloves and ½ teaspoon salt; blend until smooth.
- Add oil to a large saucepan on medium heat. Add chile pepper purée into the pan and reduce heat to medium-low. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Add broth, seasoned chicken cubes, sweet potato and cauliflower into the saucepan. Cover and simmer until chicken is tender and cooked through and sweet potatoes are fully cooked, this should take about 10-15 minutes. Stir in baby spinach until wilted and season with additional salt, if needed.
- Portion soup into bowls and top with avocado, sliced radishes and cilantro. Serve with a lime wedge for squeezing over the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and a great way to add some variety into the soups rotation. There is plenty of protein in this recipe but I added some cooked garbanzos just to increase the fiber.
YUMM! Sounds delicious, Kathie. Glad you loved this soup and it turned out amazing for you. Thanks for sharing your review & star rating, I really appreciate it!