smokey sweet potato & chicken soup

Soup season is fiiiiiiiiiinally here! I couldn’t be more thrilled, although I’m sure y’all caught on to that already.

So, let’s talk. I’m the first to admit that even in the hottest, most humid parts of summer, I will crave soup. It’s been that way for as long as I can remember. There’s just something that speaks to my soul about a bowl brimming with seasoned broth, emanating the most wonderful aromas. It’s divine.

So now that autumn has hit our quiet little town with full force {the leaves on the tree in our front yard have all fallen down, completely!} it’s time to embrace the heartier, more substantial side of the soup spectrum. Root vegetables, beans and squash find their way into my concoctions way more frequently than they do in the summer months – but that’s what this season is all about, no?

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This soup should be the way everyone welcomes autumn. Pulling out your largest stock pots and preparing to simmer a hearty mixture of vibrant sweet potatoes and a mixture of beans, this will stick to your ribs and leave you feeling full and satisfied, but not weighed down. You’re going to get a great mix of vitamins and nutrients from the vegetables we’re using here, plus a protein boost from the shredded chicken. It comes together quickly, and in just one pot {!}, making it a perfect weeknight meal.

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Smokey Sweet Potato & Chicken Soup {recipe adapted from The Gouda Life}

Easily adaptable to whatever root vegetables and beans you have on hand, this soup makes the perfect weeknight dinner. It’s filling but won’t leave you feeling stuffed. Made even more wonderful when topped with some roasted seeds {pumpkin or sunflower would be great here} and drizzled with a bit of creme fraiche, this is truly a one-pot wonder. I’d recommend making a double batch, if you’re feeling up to it – this freezes beautifully and defrosts easily. 

Ingredients:

olive oil

1 medium onion, diced

3-4 cloves garlic, minced

1 large sweet potato, diced small {skins on or off}

3-4 cups cooked chicken, pulled or cut into slices

1 can cannellini beans, drained and rinsed

1 tsp. paprika {sweet or smoked}

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. oregano

4 cups low-sodium chicken stock

salt and pepper, to taste

optional: 1 cup of your favorite greens {arugula, spinach, kale, or mustard greens would be ideal in here}

To Prepare:

Drizzle a large pot with a few glugs of olive oil, and turn the heat on to medium.

Add in the diced onion and sweat for 5 minutes, making sure to season with salt and pepper.

Add in the garlic, sweet potato, chicken, beans, and spices and cook for another 5 minutes, stirring once or twice.

Pour in the stock and bring to a simmer {I covered the pot to trap in all the delicious steam, preventing evaporation of liquid. It may reach a boil if you do this, so don’t stray too far from the pot!}.

Let cook for about 15 minutes, or until the sweet potato has softened. Taste for seasoning and adjust as needed. If opting to stir in the greens, do it now and let them merry with the soup for about 1 minute.

Ladle the soup into bowls, and be sure to serve with toasted bread!

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Let’s Discuss: what are some of your favorite seasonal soups to make? Do you reserve soup for the cooler months only, or enjoy it year round?

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