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