Spicy Chicken and Sweet Potato Soup

Name: Spicy Chicken and Sweet Potato Soup
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 150 g yellow onion small dice; 100 g celery small dice; 2 g fine salt; 12 g garlic cloves minced; 30 g tomato paste; 4 g ground cumin; 6 g chili powder; 3 g smoked paprika; 1 g black pepper freshly ground; 450 g boneless skinless chicken thighs cut into 2.5 cm pieces; 450 g sweet potatoes peeled and cut into 1.5 cm cubes; 400 g diced tomatoes with juices; 900 ml low-sodium chicken broth; 250 ml water as needed to thin the soup if necessary; 60 ml heavy cream; 15 ml lime juice freshly squeezed; 4 g fine salt; 20 g green onions thinly sliced; 8 g fresh cilantro chopped

A one-pot chicken soup built on sweet potatoes and aromatics. The sweet potatoes partially break down to thicken the broth without a separate puree step, while cumin, chili powder, and paprika keep the flavor warm rather than hot. The finished soup is spoonable and hearty, with tender chicken and fresh green onion on top.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
150 g yellow onion small dice
100 g celery small dice
2 g fine salt
12 g garlic cloves minced
30 g tomato paste
4 g ground cumin
6 g chili powder
3 g smoked paprika
1 g black pepper freshly ground
450 g boneless skinless chicken thighs cut into 2.5 cm pieces
450 g sweet potatoes peeled and cut into 1.5 cm cubes
400 g diced tomatoes with juices
900 ml low-sodium chicken broth
250 ml water as needed to thin the soup if necessary
60 ml heavy cream
15 ml lime juice freshly squeezed
4 g fine salt
20 g green onions thinly sliced
8 g fresh cilantro chopped

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion and celery with the salt and cook, stirring, for 5 minutes until softened but not browned. The onion is translucent and the celery has lost its raw edge.
Add the garlic, tomato paste, cumin, chili powder, smoked paprika, and black pepper. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly. The spices smell toasted and the paste no longer looks raw.
Add the chicken, sweet potatoes, diced tomatoes with juices, and chicken broth. Bring to a boil over high heat, then reduce to a steady simmer. The pot has reached a gentle simmer with small bubbles around the edges.
Simmer uncovered for 18 to 20 minutes, stirring occasionally, until the sweet potatoes are tender and the chicken is cooked through. If the soup seems too thick, add up to 250 ml water a little at a time. The sweet potatoes yield easily to a spoon and the chicken reaches 74°C at the center.
Stir in the heavy cream and lime juice. Simmer for 2 minutes more, then taste and adjust with the remaining salt if needed. The broth looks lightly creamy and balanced, not broken or curdled.
Ladle into bowls and finish with green onions and, if using, cilantro. The soup is hot throughout and the garnish is fresh and bright.