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Spicy Chicken and Sweet Potato Chowder

Spicy Chicken and Sweet Potato Soup
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Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, cored and diced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 quart chicken broth
  • 2 cups peeled and diced sweet potatoes
  • 2 cups fresh corn kernels 
  • 1/2 cup fire-roasted green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup heavy cream 

Instructions

  1. Heat the oil in a large pot over medium heat, add the onion, garlic, and bell pepper, and cook for 5 minutes or until the vegetables begin to soften.
  2. Push the vegetables to the side and cook the chicken for 5 minutes, stirring constantly, until lightly browned. Add the broth, sweet potatoes, corn kernels, chiles, cumin, paprika, and cayenne pepper. Season generously with salt and pepper. Bring to a simmer, cover, and cook for 15 minutes, until the sweet potatoes are just cooked.
  3. Stir in the heavy cream and cook for 5 more minutes. 
  4. Chill, cover, and store leftovers in fridge for up to 2 days. 

Notes

Feel free to use frozen corn kernels in this recipe. Simply defrost before adding to the soup. 

Find it online: https://www.thetastetourist.com/taste-bytes-snow-days/