Smoky Sweet Potato Chicken Stoup Recipe

Name: Smoky Sweet Potato Chicken Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
2
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons.
3
Add the carrots to the pot while it heats, stirring to coat the carrots in the oil.
4
Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy.
5
Add the garlic, chipotle, and adobo sauce and stir to combine.
6
Season the veggies with salt, pepper, thyme, and bay leaf.
7
Cook the veggies together 1 minute.
8
Add the wine and reduce a minute.
9
Add the stock to the pot, cover the pot, and raise heat to high.
10
Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
11
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces.
12
Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through.
13
Turn the heat off and add the scallions and cilantro.
14
Serve each portion of stoup with a dollop of sour cream on top.

713

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 medium carrots, peeled, 2 ribs celery, 1 large onion, peeled and halved, and more.

Yes, Smoky Sweet Potato Chicken Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Sweet Potato Chicken Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions