During fall sweet potatoes are at their best. Usually when thinking about sweet potatoes people associate them with marshmallows and sugar, but there are a number of reasons why sweet potatoes in themselves are actually really good for you, without the bad stuff. Sweet potatoes are high in antioxidants, which work to prevent inflammatory issues like asthma, arthritis, gout and much more. They are also great for the digestive tract due to them being rich in fiber. They can help offset heart problems and stroke. With all of these benefits, I wanted to use them more in my recipes. If you want a sweet yet savory hearty soup, this is a sure winner.
- 3 chicken breasts cut
- 3 medium sweet potatoes
- 1 onion, chopped
- 3 tablespoons of minced garlic
- ½ teaspoon nutmeg
- 1 tablespoon of chili powder
- 2 tablespoon cocoa powder
- 4 table spoons olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons of cilantro
- 2 cups chicken broth
- 1 can or box of diced tomatoes
- 1 can of tomato sauce
- 4 tablespoons brown sugar
- 1 cup of corn
- 1 can of pinto beans
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large pot, pour in olive oil, onion and garlic. Stir until onions have caramelized.
- Add cut chicken and sauté’ over medium heat until cooked through.
- Add brown sugar, chili powder, nutmeg, salt, pepper and cocoa powder to mixture until chicken is completely coated.
- Add diced tomatoes, tomato sauce and chicken broth to chicken mixture. Add sweet potatoes and pinto beans. Let simmer over medium heat for 30 minutes until potatoes are tender.
- Once potatoes are tender, add parsley, cilantro and corn. Let simmer for another 15 minutes, stirring occasionally.
- Let soup cool for 10 minutes and serve.