Smoky Sweet Potato Chicken Stoup Recipes

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SMOKY SWEET-POTATO SOUP



Smoky Sweet-Potato Soup image

A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
Coarse salt and freshly ground pepper
1/2 cup salted pepitas (green hulled pumpkin seeds)

Steps:

  • Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
  • Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

COLD SEASON CHICKEN AND SWEET POTATO SOUP



Cold Season Chicken and Sweet Potato Soup image

It's been a pretty bad season for colds in my house. This soup works miracles for us and keeps us feeling healthy with a tasty blend of chicken, sweet potato, rosemary, and thyme. It comes together in about an hour.

Provided by CharlotteA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided, or as needed
4 medium carrots, chopped
1 large sweet potato, cut into 1/2-inch pieces
1 (32 ounce) carton low-sodium chicken broth, divided
1 cup chopped yellow onion
2 (8 ounce) skinless, boneless chicken breast halves, cubed
2 tablespoons minced garlic
3 sprigs fresh thyme
1 large sprig fresh rosemary
¼ cup water, or to taste
ground black pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots and sweet potato; cook and stir for about 5 minutes, adding a splash of chicken broth if veggies begin to burn before they are soft. Add onion. Cover and cook, stirring every few minutes, until sweet potato is soft, about 5 more minutes.
  • While sweet potatoes are cooking, heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken and saute until browned, 3 to 5 minutes, adding a dash of olive oil if needed. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add remaining chicken broth, thyme sprigs, and rosemary sprig. Add water if there is not enough broth.
  • Bring soup to a boil. Reduce heat to low and simmer until all veggies are thoroughly cooked and flavors have melded together, 30 to 45 minutes.
  • Season with pepper and remove herb sprigs before serving.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 23.2 g, Cholesterol 41.6 mg, Fat 6.5 g, Fiber 4 g, Protein 18.8 g, SaturatedFat 1.4 g, Sodium 174.7 mg, Sugar 6.8 g

SMOKY SWEET-POTATO CHICKEN STOUP



Smoky Sweet-Potato Chicken Stoup image

Categories     Chicken     Potato     Simmer

Yield 4 servings

Number Of Ingredients 16

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
2 medium carrots, peeled
2 celery ribs
1 large onion, peeled and halved
1 large sweet potato
2 garlic cloves, chopped
1 chipotle chili in adobo, finely chopped
Salt and black pepper
1/2 teaspoon dried thyme (eyeball it)
1 bay leaf
1 cup dry white wine (eyeball it)
1 quart plus 1 cup chicken stock
1 package chicken tenders, cut into bite-size pieces
4 scallions, thinly sliced
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped
1/2 cup sour cream, for garnish (optional)

Steps:

  • Heat a soup pot over medium-high heat with the EVOO. While the oil heats, cut the carrots in half lengthwise, then slice into thin half moons. Add the carrots to the pot, stirring to coat the carrots in the oil. Chop and drop in the celery and onion, chopping them as small as you can, but don't make yourself crazy.
  • Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces. Add the sweet potatoes, garlic, and chipotle and stir to combine. Season the veggies with salt and pepper, the thyme, and the bay leaf. Cook the veggies together for 1 minute. Add the wine to the vegetables and reduce for a minute. Add the stock to the pot, cover the pot, and raise the heat to high.
  • When the stoup boils, remove the cover and simmer over low heat for 10 minutes. Add the cut-up chicken and simmer for 5 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

CHICKEN AND SWEET POTATO SOUP



Chicken and Sweet Potato Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

3 tablespoons unsalted butter
1 medium onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
1 bay leaf
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
2 tablespoons chopped cilantro
Sour cream or Mexican crema, for serving
Chipotle hot sauce, for serving

Steps:

  • 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
  • 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
  • 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams

SMOKED CHICKEN AND SWEET POTATO CHOWDER



Smoked Chicken and Sweet Potato Chowder image

This is a simple but delightful soup, just perfect for an autumm supper. If smoked chicken is unavailable, feel free to substitute smoked turkey, ham or simply cooked chicken

Provided by Japanese Delight

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup coarsely chopped bacon, ends and pieces
1 small onion, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 quarts good chicken stock
2 cups sweet potatoes, peeled and diced
2 cups smoked chicken, skin and bones removed shredded
1/4 cup roasted red pepper, peeled and diced
1 cup heavy cream
1 teaspoon chopped fresh thyme
salt
pepper

Steps:

  • Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
  • Pour off excess fat if there is any.
  • Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
  • Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
  • Bring the soup to a boil.
  • Add sweet potatoes and simmer until they are tender, about 15 minutes.
  • Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
  • Season to taste.
  • Serve hot.

Nutrition Facts : Calories 472.5, Fat 32.2, SaturatedFat 18.5, Cholesterol 107.6, Sodium 735.1, Carbohydrate 34.2, Fiber 2.5, Sugar 9.3, Protein 12.2

CHICKEN SWEET POTATO SKILLET



Chicken Sweet Potato Skillet image

One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. -MacKenzie Wright, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon olive oil
2 medium sweet potatoes, cubed (about 1/2-inch cubes)
1/2 medium onion, finely chopped
1 garlic clove, minced
2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 cup reduced-sodium chicken broth
1 cup salsa
1/2 large sweet red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Sour cream and minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

Nutrition Facts : Calories 392 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 9g fiber), Protein 29g protein.

SMOKY SWEET POTATO CHICKEN STOUP RECIPE



smoky sweet potato chicken stoup Recipe image

Provided by joanmarie

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional

Steps:

  • Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan. While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

SMOKY SWEET-POTATO CHICKEN STOUP



Smoky Sweet-Potato Chicken Stoup image

Make and share this Smoky Sweet-Potato Chicken Stoup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 47m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
2 medium carrots, peeled
2 celery ribs
1 large onion, peeled and halved
1 large sweet potato
2 garlic cloves, minced
1 chipotle chile in adobo, finely chopped
salt
black pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup dry white wine
1 quart chicken broth, plus
1 cup chicken broth
1 lb chicken tenders, cut into bite-size pieces
4 scallions, thinly sliced
1/4 cup fresh cilantro leaves, coarsely chopped
1/2 cup sour cream

Steps:

  • Heat a soup pot over med-high heat with the olive oil.
  • While the oil heats, cut the carrots in half lengthwise, then slice into thin half-moons.
  • Add carrots to the pot, stirring to coat in the oil.
  • Chop and drop in the celery and onion, chopping them as small as you can, but don't make yourself crazy.
  • Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces.
  • Add in the sweet potatoes, garlic, and chipotle and stir to combine.
  • Season the veggies with salt and pepper, the thyme, and bay leaf.
  • Cook the vegetables together for 1 minute.
  • Add in the wine; reduce for 1 minute; add in the stock; cover the pot, increase the heat to high.
  • When the stoup boils, remove the cover and simmer over low heat for 10 minutes.
  • Add in the cut up chicken; simmer 5 minutes or until sweet potatoes are tender and the chicken is cooked through.
  • Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro.
  • Serve each portion of stoup with a dollop of sour cream on top.

Nutrition Facts : Calories 409.6, Fat 16.1, SaturatedFat 5.6, Cholesterol 78.5, Sodium 1105.3, Carbohydrate 19.5, Fiber 3.2, Sugar 6.6, Protein 34.9

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