Mexican Sweet Potato Chicken Soup

I made this for lunches this past week and OMG it was seriously outstanding. The sweet potatoes added an extra hint of sweetness, naturally, and it really mixed well with the spicy flavors of the soup. You have got to try this out – you won’t be disappointed!  So nutritious too when you include the bone broth – which adds extra protein as well as tons of nutrients and collagen and minerals and flavor! This is great for meal prep! Also, I ended up cooking some jasmine rice and tossed that in with this because I needed a little extra carbohydrate…but you don’t have to add that! It’s perfect without the rice I just needed more calories LOL. #muscles


  • 4 cloves garlic, minced
  • 1 white onion, diced
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 jalapeño pepper, sliced, seeds kept
  • 6 chicken breasts
  • 1 32 ounce container organic bone broth or organic chicken stock
  • 2-3 extra cups of water
  • 4 sweet potatoes, peeled and chopped
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • salt, pepper, to taste
  • juice of 1 lime
  • cilantro, 1 large handful, chopped
  • coconut oil(for sautéing)


Sauté your onions and garlic in coconut oil over medium high heat. Add your spices: cumin, chili powder, paprika, salt, pepper. Stir. Now add the jalapeño, bell peppers and sauté an additional five minutes. Then add the bone broth, plus additional water, and the chicken breasts. Bring to boil and reduce and simmer for about 2 hours.

While this is simmering, prep the sweet potatoes. Preheat oven to 425 and chop the potatoes in equal sizes and drizzle with melted coconut oil, salt, pepper and chili powder. Roast for 30 minutes, tossing once.

At the very end, remove the chicken breasts and place in a large bowl and shred with two forks (should be very easy). Put them back in the pot and add the lime and cilantro and sweet potatoes.

Enjoy! #delicious

Serves 8. Oh and this is only about 14 carbs per serving!



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