Creamy, Spicy, and So Satisfying

This Mexican Sweet Potato Chicken Soup recipe combines the refreshing flavors of cilantro, lime juice, jalapeños, and more for a hearty, flavorful soup that warms you up on chilly nights. With tender chicken, sweet potato, corn, black beans, and zesty seasonings, this soup delivers maximum comfort that the whole family will love. Let’s dive into how to whip up this irresistible soup!

Mexican Sweet Potato Chicken Soup Ingredients

To make this Mexican sweet potato chicken soup, you’ll need:

  • 2 pounds boneless, skinless chicken breasts – cubed into bite-sized pieces
  • 2 medium sweet potatoes – peeled and cut into 1/2-inch pieces
  • 1 small onion – diced
  • 3 cloves garlic – minced
  • 1 jalapeño – seeds removed and finely chopped (use less for milder spice)
  • 2 tablespoons olive oil
  • 6 cups chicken broth
  • 1 (15 ounce) can black beans – drained and rinsed
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 cup frozen corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • Juice of 2 limes
  • Chopped fresh cilantro – for serving
  • Shredded Monterey Jack cheese, sour cream, avocado, lime wedges – for serving (optional)

This recipe uses simple ingredients you likely already have on hand, like chicken, sweet potatoes, canned beans and tomatoes, spices, and fresh produce. Adjust any vegetables or seasonings to your tastes.

How To Make Mexican Sweet Potato Chicken Soup?

1. Cook the Chicken

First, heat the olive oil in a large pot over medium-high heat. Add the cubed chicken breasts and cook for 5-7 minutes, stirring occasionally, until lightly browned on the outside. Remove the cooked chicken to a plate and set aside.

2. Sauté the Veggies

To the same pot, add the onions, garlic, and jalapeño. Sauté for 3-4 minutes until the onions soften. Next, stir in the sweet potato cubes and sauté 2-3 minutes more.

3. Simmer the Soup

Pour in the chicken broth, black beans, fire-roasted tomatoes (with juices), corn kernels, chili powder, cumin, and oregano. Bring the mixture to a boil.

Once boiling, reduce the heat to medium-low. Let the soup gently simmer for 15-20 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

4. Finish and Serve

Remove the soup from heat and stir in the cooked chicken breast pieces, lime juice, and half of the chopped cilantro. Season to taste with extra salt and pepper if needed.

Ladle the Mexican sweet potato chicken soup into bowls. Top with additional cilantro, shredded cheese, avocado slices, sour cream, and squeeze over some lime juice for extra flavor. Enjoy!

Tips for Making the Best Mexican Sweet Potato Chicken Soup

  • Pick the right potatoes: Starchier sweet potatoes like garnet yams will hold their shape better than moist sweet potatoes, which can turn mushy when simmered.
  • Cut vegetables to similar sizes: This helps them cook evenly. Aim for around 1/2-inch pieces.
  • Simmer, don’t boil: Letting the soup gently bubble rather than vigorously boil ensures even cooking without mushy potatoes.
  • Finish with bright flavors: A squeeze of lime, handful of cilantro, dollop of creamy avocado or Greek yogurt, and pinch of cheese or hot sauce provide tasty, fresh contrast to the hearty soup.

Ingredient Swaps and Add-Ins

This Mexican chicken sweet potato soup recipe is highly adaptable. Try these easy modifications:

  • Swap chicken for shredded pork shoulder.
  • Use vegetable broth for a vegetarian/vegan version.
  • Add extra veggies like zucchini, carrots, celery, or leafy greens.
  • Replace canned black beans with pinto or kidney beans.
  • Skip the jalapeño or use less for mild spice.
  • Mix up the spices with extra cumin, smoked paprika, or ground chipotle.
  • Garnish bowls with chopped red onionavocadoGreek yogurt, or tortilla strips.
  • Ladle soup over cooked rice or whole grains like farro or quinoa for a heartier meal.
  • Top with cheese like Cotija, Monterey Jack, shredded cheddar or Mexican-style queso fresco.

No matter what you try, this Mexican chicken sweet potato soup delivers incredible depth of flavor. But feel free to tailor ingredients to your taste and what you have on hand!

Can You Make this Soup Ahead of Time?

Yes! This flavorful chicken sweet potato soup freezes remarkably well. Here are some tips:

  • Make a double batch of soup. Cool completely, then transfer half to freezer bags or containers. This makes fast weeknight meals!
  • Store frozen soup up to 3 months. Thaw overnight in the refrigerator before reheating. Add a splash of broth or water to thin, if needed.
  • Cook sweet potatoes most of the way before freezing. This prevents them turning mushy. Simmer again after thawing along with other ingredients.
  • Freeze broth in ice cube trays for easy use in future recipes.

With some easy advance preparation, you can enjoy this satisfying Mexican sweet potato chicken soup even on your busiest weeks! It reheats beautifully.

Common Questions about Mexican Sweet Potato Chicken Soup

What kind of potatoes work best?

Starchy, orange-fleshed sweet potatoes like Jewel or Garnet yams hold their shape the best once cooked. Moist sweet potatoes can become mushy when simmered. Russet or red potatoes also work well.

Can I use thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs are excellent in this soup too. They’ll have a richer flavor than white meat chicken breasts. Brown them before adding other ingredients.

Is this soup spicy?

It has a mild kick from the jalapeños, but you control the spice levels. For more heat, leave the jalapeño seeds in or add an extra chopped chili. For mild spice, use less jalapeño or a milder green pepper instead.

What toppings go well with this soup?

We love garnishing bowls of this chicken sweet potato soup with cilantro, shredded Mexican-blend cheese or Monterey jack, diced avocado, sour cream or Greek yogurt, crispy tortilla strips, lime wedges, and hot sauce or chili powder for extra spice.

Can I prepare this soup in a slow cooker?

Absolutely! Follow recipe instructions through sautéing the onions, garlic, peppers and sweet potatoes. Transfer to a slow cooker and proceed with remaining ingredients. Cook on HIGH for 4 hours or LOW for 6-8 hours.


With its hearty mix of savory chicken, sweet potatoes, zesty Mexican flavors like cilantro, lime, and jalapeño paired with bean and vegetables, this Mexican sweet potato chicken soup recipe makes for an incredibly delicious, nutritious comfort food dish the whole family will love. It’s nicely spiced without being overly hot, making it appealing for kids too. Batch cook and freeze extras so you can enjoy bowls of this flavorful soup all season long!

Myra Henry created the Keto Taco Salad blog to share my favorite delicious low-carb recipes without sacrificing flavor. when i started the keto diet 2 years ago, I discovered a love for making healthy Mexican dishes like keto taco salads. My blog features easy keto taco salad recipes and tips for keto success.

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