Sweet Potato Salsa Soup

soup I got a new cookbook when we went gluten-free. It’s called Against All Grain, by Danielle Walker, and as of now, it has nearly 1,900 5-star reviews on Amazon, so that speaks volumes. I’m so impressed by not only her recipes, but Ms. Walker also took every photo in the book! Anyway, I’ve tried a couple recipes so far and been pleased. This recipe is my adaptation of her Mexican Chicken Chowder. She spends way longer on her version than I am willing to–I use jarred salsa and canned chunk chicken–but preserve a lot of the recipe’s intent. NOTE: To make this vegan, simply sub canned black beans for the chunk chicken.

Sweet Potato Salsa Soup
Recipe type: Soup
Cuisine: Mexican
Serves: 6
  • 2 cups of jarred salsa, your preferred flavor and heat
  • 1 red or yellow bell pepper, chopped (I used half of each)
  • 4 cups vegetable or chicken broth
  • 3 cups peeled and cubed sweet potatoes
  • 2-3 large carrots, peeled and sliced
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 2 12.5-oz cans of chunk white chicken, drained and pulled apart OR 1 15-oz can of black beans, drained and rinsed
  • 2 cups chopped spinach
  1. Combine all ingredients except chicken and spinach in large stockpot and cook until potatoes and carrots are done, about 30 minutes.
  2. Ladle 2 cups of the soup into a blender and blend until mostly smooth. Return mixture to pot.
  3. Add spinach and protein (either beans or chicken) to the pot and simmer for 10 minutes.
  4. Serve with chips and guac or slices of avocado.

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