Creamy Southwest Chicken & Sweet Potato Soup

Creamy Southwest Chicken & Sweet Potato Soup

There’s something incredibly comforting about a warm bowl of soup, especially when it’s made with real, nourishing ingredients. This Creamy Southwest Chicken & Sweet Potato Soup is packed with protein, fiber, colorful vegetables, and bold Southwest flavors to keep you satisfied long after the meal is over. The creamy texture comes naturally from cannellini beans, sweet potatoes, broccoli, and Greek yogurt—no flour or heavy cream needed. Whether you’re meal prepping for the week or gathering around the dinner table with family, this one-pot soup is wholesome comfort food at its best.

Creamy Southwest Chicken & Sweet Potato Soup

Eight 2 Cup Servings:

Ingredients~

1 Tablespoon olive oil

1 medium onion, diced

1 Tablespoon chopped garlic, minced

2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1.5 pounds)

3 broccoli crowns, chopped (about 6 cups)

2 (15-ounce) cans cannellini beans, drained and rinsed

6 cups low-sodium chicken broth

2 pounds boneless, skinless chicken breasts

Dash, to taste, ground cumin

Dash, to taste, chili powder

Dash, to taste, cayenne pepper 

2 cups plain Fage Greek yogurt

Juice of ½ lime (optional)

Directions~

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and spices until softened and lightly brown. 

Add the sweet potatoes, broccoli, cannellini beans, chicken broth,  and chicken breasts.  (If you don’t have enough room in your pot, you can add beans at the end when things have simmered down) Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25–30 minutes, or until the sweet potatoes are fork tender and the chicken reaches an internal temperature of 165°F.  Remove the chicken breasts and shred them with two forks.

Using an immersion blender, blend the soup until smooth and creamy, leaving just a little texture if desired. (If using a countertop blender, carefully blend in batches.).  Stir in the Greek yogurt until fully incorporated. Return the shredded chicken to the pot and gently heat through. Do not allow the soup to boil after adding the yogurt.  Taste and adjust the seasonings as needed. Stir in the fresh lime juice just before serving, if desired.  Enjoy  ;)

Optional Toppings~

Fresh cilantro

Diced avocado

Sliced green onions

Pumpkin seeds (pepitas)

An extra dollop of plain Greek yogurt

Freshly cracked black pepper

Storage~

Store leftovers in an airtight container in the refrigerator for 5-6 days. This soup also freezes well. If freezing, consider adding the Greek yogurt after reheating for the creamiest texture.

When we build meals around real food—quality protein, fiber-rich vegetables, beans, and healthy ingredients—we create meals that nourish both the body and the brain. Instead of relying on processed ingredients for comfort, this soup proves that simple, whole foods can be every bit as rich, creamy, and satisfying. I hope this recipe becomes a favorite in your kitchen and a staple in your meal prep rotation.

For more whole-food recipes and recovery resources, visit RealFoodRecovery4U.com