Sweet Potato Soup

Just when I was getting use to the slight warm up in temperature, it drops back down to the 40s today.Brrr. My birthday is tomorrow and I know exactly what I’m going to wish for…Β However, with spring on the horizon I’m pretty hopeful that the sunshine and warm weather is on its way; I do live in Michigan though so it’s a heads or tails kind of game.After an indulgent weekend fill with cupcakes, cookies and an entire ice cream cake — it’s about time I get myself back on track. Little did I know a sneaky little Leprechaun was going to pay a visit at work and stock the lounge with an array of desserts! Yep, and I’m guilty for snagging a few.

So tonight, nothing sounds better than a warm, comforting bowl of Sweet Potato Soup! Filled with a ton of veggies, I do not feel one ounce of guilt indulging in a bowl or two.

This is TOTALLY a recovery meal for me!
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Here is what you’ll need:

  • 2 large sweet potatoes, peeled and cubed
  • 1 chicken breast
  • 1/2 cup quinoa
  • 1 can sweet corn, unsalted, drained
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes & green chili Rotel
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp cinnamon
  • 1 tsp pepper
  • 1 tsp salt
  • 1 32oz. container chicken broth

Prepare your ingredients! All of this prep can be done the night before (like I did). I even pre-measured the spices and put them in small containers.

Throw everything into the crockpot and cook for 8 hours on low. Shred the chicken before serving and allow to cool for 5 minutes.

Top with green onions and serve with a baguette on the side. Easiest. Dinner. EVER.

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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