As much as I love taco Tuesdays, this recent decline of spring has got me feeling cold at all times. This chicken taco soup with sweet potato is a mix between chili and tacos and a stew and soup in general. It is comfort food at its best.
For the chicken part, I used a mix of fillets, thighs, and drumsticks. But fillets or thighs would also work. I like the pieces with skin on because it browns nicely in the pan and gives the whole thing another level of flavor and is beneficial for your health. But you can skip those if you already have fatty chicken stock. I like the skin, I like the brown bits and burnt pieces, I think those are the best ones. They give this chicken taco soup with sweet potato a layer of fat on top, that gets your lips shiny and you just know those are the best kinds of foods.
This is actually a super easy recipe. All you really need is chicken, spices, some stock, sweet potato and a can of corn and a can of beans. The fixings and toppings do make it extra good, but those are all optional and can be switched up. I was actually preparing some pickled onions for it, but they were not ready so I skipped them. There is so much you could put on this chicken taco soup with sweet potato and switch up the herbs and cheeses and go for yogurt instead of sour cream. But the whole base of the soup is incredible. Trust me on that.
I thought there would be a ton leftover, but my husband, who is an absolute hater of all things spicy and thinks mayonnaise is too strong, weird, right? He loved it so much that he had seconds and even wanted it the next day. So I don’t have any to put in the freezer. We just ate it all.
This chicken taco soup with sweet potato is the ultimate cold-weather comfort food. Everyone needs a nice steaming bowl they can enjoy while sitting under blankets. But, to be honest, I could also eat it during the summer. It would probably work just like hot tea on a hot day.
Chicken taco soup with sweet potato
Ingredients
Chicken marinade
- 2 tbsp chipotle paste
- 1 tbsp tomato paste
- 1 tsp oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp honey
Chicken taco soup
- 800 g chicken
- 1 L chicken or veggie stock
- 2 bay leaves
- 1 sweet potato cubed
- 1 can of corn
- 1 can of red beans
- 500 ml water
For serving
- Grated cheddar or american cheese
- Sour cream
- Fresh avocado
- Lime
- Coriander
Instructions
- Mix the chicken with the marinade and let sit for 10 minutes
- In a large stock pot heat some olive oil
- Brown the chicken pieces for a couple of minutes and add the chicken stock
- Reduce to a low simmer, add the bay leaves and cook for 40 minutes
- Remove the chicken from the pot and shred
- Add the water to the broth in the pot and bring to a simmer
- Add the sweet potato and cook for 10 minutes
- Add the corn, beans and the shredded chicken and simmer for 3-5 minutes
- Remove from heat and serve