Chicken Sweet Potato Soup

Chicken Sweet Potato Soup is incredibly easy! Just add everything to a slow cooker for a comforting and filling meal.

Pair this hearty soup with crusty bread or crushed chips and a simple kale salad!

Chicken Sweet Potato Soup

I love a hearty slow-cooker meal, and creamy soups are my ideal comfort food, but you don’t see many broth-based, slow-cooked soup recipes on the internet.

That’s where Chicken Sweet Potato Soup comes in! It’s broth-based and anything but bland. This soup bursts with texture and flavor. It’s packed with protein from black beans, quinoa, and chicken, and loaded with veggies from tomatoes and sweet potatoes. Seasoning it with a chili mix means this soup is prepped in no time. You won’t believe how quickly this meal is ready to eat!

Chicken Sweet Potato Soup Notes

• Chicken: This recipe originally called for chicken breasts, but I’ve switched to boneless, skinless thighs. They’re tender, easier to shred, and less likely to dry out if cooked all day.
• Rinse: Rinse quinoa before adding it to the slow cooker to remove its bitter coating, saponin. Use a fine mesh strainer and rinse under cold water for 30-60 seconds.
• Cook time: Quinoa expands and absorbs liquid as it cooks. After about 3-1/2 to 4 hours, this soup thickens to a stew-like consistency. If your cooker runs hot, it may be done even sooner.
• High heat: Cooking on low doesn’t work well; the quinoa cooks unevenly and absorbs too much liquid. Sweet potatoes and black beans can also get too soft.
• Small pieces: Dice sweet potatoes to 1/2-inch to ensure they cook evenly with the other ingredients.
• Spice levels: This soup is mild as written, but you can increase the heat by adding 1-2 tablespoons of diced jalapeños and extra chili powder.
• Seasoning: Adjust salt and pepper to taste; it can make a big difference in flavor.

Homemade Chili Seasoning

I shorten prep time by using a packet of chili seasoning. After trying many, I recommend McCormick’s® Chili Seasoning (not sponsored). Some packets lack flavor, but this one delivers. Sometimes it pays to go with the national brand!

If you prefer homemade seasoning, here are the ratios I recommend:

• 1 tablespoon chili powder (McCormick is very mild)
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon roasted garlic powder
• Optional: 1/8 to 1/4 teaspoon cayenne pepper (add slowly; cayenne pepper adds a lot of spice!) Alternatively, 1/8 teaspoon red pepper flakes could be used.
• Salt and pepper to taste (I add 1 teaspoon salt and 1/4 teaspoon pepper)

Toppings

While this soup is great as is, toppings can add even more flavor and texture. Here are my favorite additions:

• Sharp or extra-sharp Cheddar cheese: Grate the cheese directly onto each bowl and let it melt for a minute before stirring it into the soup.
• Ripe avocado or guacamole: For extra creaminess, top the soup with ripe avocado slices. Not sure about avocado but still want a creamy element? Try plain Greek yogurt or sour cream.
• Fresh lime juice: A few squeezes of fresh lime heighten the flavors and add a burst of brightness.
• Chips: Crushed tortilla chips (or strips) add a satisfying crunch.
• Fresh cilantro: If you love cilantro, it adds freshness and a nice citrusy flavor. Not a fan? Try chopped parsley instead.

More Quinoa Recipes

• Quinoa Chili with sweet potatoes
• Southwest Quinoa Salad with a cilantro-lime vinaigrette
• Avocado Orange Quinoa Salad with a citrus dressing
• Quinoa Salad with avocado and a lemon dressing
• Quinoa Enchilada Bake with sweet potatoes