Crock Pot Chicken Sweet Potato Soup
This easy soup recipe is a nice mix of sweet and spicy and everyone always loves this comfort food recipe. (It's so hearty that it's more like a stew!) This is another recipe that I keep stocked for pantry staples on a budget or for emergency cooking.
Equipment
- Crockpot
Ingredients
- 2 12-ounce cans chunk chicken in water drained
- 3 15-ounce can sweet potatoes (yams) in water* cubed
- 2 14.5-ounce cans chicken broth
- 1 14.75-ounce can cream sweet corn undrained
- 1 10-ounce cans Rotel Original Diced Tomatoes And Green Chilies original, mild or hot
- 1 14.5-ounce can diced tomatoes with basil, garlic and oregano undrained
- 1 6-ounce can tomato paste
- 2 cups water
- 1 teaspoon onion powder
- salt to taste
- pepper to taste
Instructions
- Place all ingredients in crock pot and stir to combine, making sure to break up the tomato paste. Place lid on crockpot.
- Cook on high for 2 hours or until warmed through. Stir completely before dishing into individual bowls.
- Serve with a side of cornbread and hot sauce so everyone can make it as spicy as they want.
- Store in an airtight container in refrigerator for up to 1 week.
Notes
*If you can't find canned sweet potatoes in water, you can use sweet potatoes (yams) in light syrup. Place them in a colander and rinse as much of the syrup off of them before using for the recipe.
- If you want to use fresh sweet potatoes and chicken instead of canned, use 3-4 fresh or frozen chicken breasts and 2 cubed sweet potatoes. Then, cook on low in the crockpot for 6 hours.
- If you like a spicy soup, add 2-3 shakes of your favorite hot sauce.
Nutrition
Serving: 1gCalories: 2kcalCarbohydrates: 0.3gProtein: 0.1gFat: 0.01gPolyunsaturated Fat: 0.001gCholesterol: 0.1mgSodium: 7mgPotassium: 6mgFiber: 0.1gSugar: 0.1gVitamin A: 55IUVitamin C: 0.1mgCalcium: 3mgIron: 0.02mg
*Nutrition information is approximate. If you have special dietary needs, please calculate your own nutrition.
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