Sweet Potato Salsa 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
Author: Super Veggie Mom
Recipe type: Soup
Cuisine: Mexican
Serves: 6
Ingredients
- 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
Instructions
- Combine all ingredients except chicken and spinach in large stockpot and cook until potatoes and carrots are done, about 30 minutes.
- Ladle 2 cups of the soup into a blender and blend until mostly smooth. Return mixture to pot.
- Add spinach and protein (either beans or chicken) to the pot and simmer for 10 minutes.
- Serve with chips and guac or slices of avocado.
Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests. 