Chicken Sweet Potato Soup
I found a variation of this this on the Weight Watchers site years ago. It has become a winter staple in our house.
Chicken Sweet Potato Soup
1 lb boneless skinless chicken breasts
3 medium sweet potatoes, peeled, cut into 1″ chunks
2 (14.5 oz) cans diced tomatoes with green chiles (undrained) *
2 (14.5 oz) cans chicken broth **
1 tsp oregano
1/2 tsp cumin
1 1/2 cups frozen corn
This can either be done in the crockpot or stovetop. For crockpot, cut the chicken into 1″ cubes, cook all ingredients but corn on low setting for about 6 hours. Stir in frozen corn for the last 30 minutes of cooking.
For stovetop, I simmer everything (except corn) together with the chicken uncut, then shred the meat when it’s cooked through and return it to the pot (we like the texture of shredded chicken vs. cubed). This takes about 20 - 30 min on a low boil. Then add the frozen corn and simmer until corn is heated - about 5 minutes.
*You can substitute plain diced tomatoes for the spicy ones to cut down on the heat. For a mild soup, just use 2 cans plain diced tomatoes, or tomatoes with italian seasoning.
**Depending on the amount of the sweet potatoes, broth can be adjusted. I just add broth until it has a good ratio of liquid to chicken/sweet potatoes.
Ladle into bowls, sprinkle with mozzarella, cheddar or mexican blend shredded cheese.
Serves 6-8.
