Caribbean Chicken and Sweet Potato Soup

It won't be long before quite a few people start into colder weather, so I decided to go ahead and post one of my favorite recipes that I make during the winter. I call this a soup because it's not quite as thick as a stew but it is has less broth than most soups.

Caribbean Chicken and Sweet Potato Soup

Ingredients:

• 1 teaspoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups sweet potatoes, peeled and cubed
• 4 cups white potatoes, peeled and cubed (I use Yukon gold)
• Cooked chicken breast, approx 5 breasts, cubed (If you don’t have time to cook the chicken breasts, you can use frozen cooked chicken (e.g., Tyson Oven Roasted diced – 22oz) or a whole roasted chicken from your supermarket deli
• 3 (10 ounce) cans Rotel diced tomatoes w/lime and cilantro (if you cannot find these, use approx 30 ounces of canned, diced tomatoes, the juice from 2 limes, ¼ cup chopped green chilies and ¼ cup finely chopped cilantro)
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 teaspoons Caribbean (or Jamaican) Jerk Seasoning
• 2 teaspoons cocoa powder
• ¼ teaspoon ground cinnamon
• 1 cup frozen or fresh corn
• 1 (16 ounce) can black beans, rinsed and drained
• ¼ cup honey
• ½ cup brown sugar
• ¼ teaspoon red pepper flakes (optional) – can always increase after tasting
• ½ cup chopped fresh cilantro
• salt and pepper to taste

 Directions:

1. Heat olive oil in a large pot over medium heat.
2. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. Stir in sweet potatoes, chicken, tomatoes, and 2 cups of water.
4. Add Jerk Seasoning, salt, pepper, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes.
5. Increase heat to medium-high and bring to a boil.
6. Stir in white potatoes.
7. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes.
8. Add honey and brown sugar.
9. Stir the soup occasionally to keep it from sticking.
10. Stir in corn and black beans.
11. Heat a few minutes until hot; top each bowl with cilantro when served.

Notes:

• You could use all 8 cups sweet potatoes rather than 4 sweet/4 white but do not use all white – it just will not taste as good.
• Take it easy with the spices – only add more after the soup has simmered a bit. The longer it simmers, the spicier it becomes.
• This soup is spicy and filling – especially for growing boys.
• It is very versatile. You can add more water and/or stock if you want to make it soupier.
• If you are a vegetarian, simply eliminate the chicken. You can also add your favorite vegetables.
• I usually serve this with chunks of garlic bread but you can use whatever is your family favorite.

It really is not a difficult soup to make and does not take very long.  From the time I start preparing the vegetables, it takes a bit over an hour.  Of course, like any soup or stew, the longer it simmers, the better it becomes.

Hope you enjoy!