This Black Bean Chicken Soup with Sweet Potatoes is the ultimate healthy comfort food with so much flavor. This is an easy recipe that can feed a large family or makes amazing leftovers the next day after the flavors meld together.
1sweet potatochopped into ½-inch pieces (about 2-2.5 cups chopped sweet potato, from about 1 large (12 oz) sweet potato
214-ozcans black beansdrained and rinsed, or use 1 for a less beany soup
½cupfresh parsley or cilantrofinely diced (from ½ - 1 bunch)
1-2teaspoonsfresh lime juice
Season the chicken with salt and pepper on both sides.
In a soup pot with a heavy bottom, heat 1 tablespoon of olive oil. Place the chicken in the preheated skillet, and allow to cook on high heat undisturbed for 5 minutes, or until nicely browned. Flip the chicken and allow to cook for 5 more minutes.
Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more tablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.
Add the garlic powder, ground cumin, paprika, and dried oregano (½ teaspoon each). Continue to sauté for another 3 minutes.
Add 3 cups of chicken stock and can of diced tomatoes (with the liquid). Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.
Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.
Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans. Stir, bring to a boil, and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.
Remove from heat and stir in fresh parsley or cilantro, season with additional salt, pepper and lime juice, if desired. Serve hot with fresh bread for dipping.
If using cooked chopped chicken breast, skip Step 1 and add the chopped chicken in Step 1 along with the sweet potato and black beans.Serve with bread for dipping, or with crunchy tortilla chips or tortilla strips. The soup can also be served over rice or quinoa, or you can scoop out the bits and serve them in a toasted tortilla as a taco, dipping it into the broth. A great way to transform leftovers, especially if you're low on broth.