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.
Be sure to check out the rest of our best soup, stew and chili recipes, too!
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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.
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This recipe makes 6 servings.
For another fun way to make sweet potatoes, make these air fryer sweet potato cubes.
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.
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To serve, ladle into bowls and garnish with chopped scallions.
Sweet Potato Soup Video Directions:
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Jalepeno Sweet Potato Soup
Jalapeño Sweet Potato Soup - a delicious and hearty soup that combines the subtle sweetness of sweet potatoes with the spicy kick of jalapeno peppers.
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
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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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