Jalepeno Sweet Potato Soup [with Video]

Jalapeño Sweet Potato Soup – a delicious and hearty soup that combines the subtle sweetness of sweet potatoes with the spicy kick of jalapeno peppers.

Loaded with the flavors of winter comfort with an added kick – you can easily make it mild or bring on the heat. This post contains affiliate links.

Be sure to check out the rest of our best soup, stew and chili recipes, too!

A special thanks to the North Carolina SweetPotato Commission for this comforting meal recipe.

Jalepeno Sweet Potato Soup

This soup is not only delicious, but also very nutritious, as sweet potatoes are a great source of vitamins and minerals such as vitamin A, vitamin C, and potassium.

It is also gluten-free, making it a great option for those with dietary restrictions.

This recipe makes 6 servings.

Ingredients:

• 2 large North Carolina sweet potatoes, baked
• 1 small onion, 1/4-inch diced
• 2 tablespoons olive oil
• 1 quart chicken or vegetable stock
• 2 cups cooked chicken, cubed
• 1 1/2 cups whole corn kernels
• 2 teaspoons minced jalapeños
• 1/2 cup heavy cream
• 1 teaspoon salt
• chopped scallions, for garnish

Directions for Sweet Potato Soup:

Peel baked sweet potatoes; discard skin and puree.

In soup pot, sauté onion in butter until softened. Add pureed sweet potato and stock, as desired. Bring to boil, reducing liquid slightly.

Add chicken, corn, jalapeños, heavy cream and salt. Simmer 10 minutes.

To serve, ladle into bowls and garnish with chopped scallions.

Sweet Potato Soup Video Directions:

Continue to Content

Jalepeno Sweet Potato Soup

Yield: 6

Jalapeño Sweet Potato Soup - a delicious and hearty soup that combines the subtle sweetness of sweet potatoes with the spicy kick of jalapeno peppers.

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Ingredients

• 2 large North Carolina sweet potatoes, baked
• 1 small onion, 1/4-inch diced
• 2 tablespoons olive oil
• 1 quart chicken or vegetable stock
• 2 cups cooked chicken, cubed
• 1 1/2 cups whole corn kernels
• 2 teaspoons minced jalapeños
• 1/2 cup heavy cream
• 1 teaspoon salt
• chopped scallions, for garnish

Instructions

1. Peel baked sweet potatoes; discard skin and puree.
2. In soup pot, sauté onion in butter until softened. Add pureed sweet potato and stock, as desired. Bring to boil, reducing liquid slightly.
3. Add chicken, corn, jalapeños, heavy cream and salt. Simmer 10 minutes.
4. To serve, ladle into bowls and garnish with chopped scallions.

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• 
  Cast Iron Dutch Oven Pot

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 149mgSodium: 588mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 36g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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