Southwest Chicken Sweet Potato Soup
This Southwest Chicken Sweet Potato Soup is so hearty, creamy and delicious! It is paleo and gluten free with nutrient dense ingredients like veggies, chicken, and bone broth! It’s the perfect meal to enjoy on a cozy day. I love to make a huge batch of this in my instant pot to enjoy many meals throughout the week. It’s so delicious topped with some dairy free sour cream, grain free tortilla chips, cilantro, and green onions which I highly recommend.
What you will need
Chicken Breast – I use organic chicken because I know that it hasn’t been fed GMO feed or contains added hormones/antibiotics.
Sweet Potatoes – I use garnet yams which most people call sweet potatoes. Yams are rich in fiber, essential vitamins and minerals, and antioxidants like carotenoids(Provitamin A which supports immune and eye health!)
Yellow Onion – I haven’t tried this recipe with red onion but I think yellow is the way to go in this soup!
Green Chilis – The chilis give this soup a little kick but not overpowering.
Fire Roasted Tomatoes – You can use regular canned tomatoes but I like the fire roasted the best because they add such a great flavor!
Red Enchilada Sauce – There are many enchilada sauces out there but my personal favorite that is made with clean quality ingredients is by the brand Siete Foods.
Chicken Bone Broth – I love using bone broth as a base in my soups because bone broth contains protein and collagen. It also supports gut health because it is rich in amino acids like L-Glutamine and Glycine. I love the Kettle & Fire brand.( You can use my code *COLORFUL_SUPERFOODIE* for 20% off.)
Garlic – I love using fresh garlic because it has so much more flavor! You can also substitute with 1 tsp garlic powder instead.
Ground Cumin – This adds a delicious southwest spice flavor.
Full Fat Coconut Milk – This ingredient is what makes the soup extra creamy. You have to use the full fat kind. regular coconut milk is usually watered down.
How to make the southwest chicken sweet potato soup
First, add 1 cup of the bone broth to your Instant Pot. Cut your chicken into smaller pieces and place in the pot and seal the lid. Set valve to sealed and pressure cook for 10 mins and then let the pressure release naturally for 5 mins.
Then, take the cooked chicken out of the pot and place in a bowl and shred with 2 forks or using a hand mixer and then set aside.
Next, add in all the other ingredients to the pot except for the coconut milk and seal the lid. Set steam valve to sealed and pressure cook everything for 10 mins. Carefully release all the pressure and then take the lid off. Puree the ingredients using an immersion blender(You can pour into an actual blender and do it that way.)
Lastly, add in the coconut milk and shredded chicken and stir well. Pour into a bowl and top with sour cream, fresh cilantro, green onions, and tortilla chips.
How to store
You can store the soup in the fridge for up to a week or you can freeze it for later! It should stay good in the freezer for a couple months.
Other recipes you will enjoy
Coconut Curry Butternut Squash Soup
Southwest Chicken Sweet Potato Soup
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Immersion blender
Ingredients
- 1 Pound Chicken Breast
- 4 cups peeled and cube sweet potatoes
- 1/2 cup chopped yellow onion
- 1 small can of green chilis
- 1 cup red enchilada sauce
- 1 can fire roasted tomatoes
- 3 cups chicken bone broth
- 1 can full fat coconut milk
- 1 tbsp ground cumin
- 3 cloves minced garlic
Toppings
- Green onions
- Dairy free sour cream
- Cilantro
- Crushed grain free tortilla chips.
Instructions
- Add 1 cup of the bone broth to your Instant Pot. Cut your chicken into smaller pieces and place in the pot and seal the lid. Set valve to sealed and pressure cook for 10 mins and then let the pressure release naturally for 5 mins.
- Take the cooked chicken out of the pot and place in a bowl and shred with 2 forks or using a hand mixer and then set aside.
- Add in all the other ingredients to the pot except for the coconut milk and seal the lid. Set steam valve to sealed and pressure cook everything for 10 mins.
- Carefully release all the pressure and then take the lid off. Puree the ingredients using an immersion blender(You can pour into an actual blender and do it that way.)
- Add in your coconut milk and shredded chicken and stir well.
- Pour into a bowl, add your toppings, and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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