This Chicken Sweet Potato Soup with Cornbread Croutons is filled with chicken, sweet potato and white beans that’s topped off with homemade cornbread croutons!
I know what you’re thinking … it’s almost Spring, why is this chick posting a soup recipe.
Well, the real answer is: I’ve been meaning to post this recipe since Thanksgiving and just haven’t gotten to it yet.
But, my procrastination aside, I seriously love this recipe for Chicken Sweet Potato Soup with Cornbread Croutons.
Topping your soup with croutons is just the best idea ever because it adds a crunchy element that’s also a bit sweet because these homemade croutons are made with cornbread!
The soup itself is full of shredded chicken, sweet potatoes and white beans … so it’s similar to a white chili but it’s not heavy or creamy.
The flavors of this Chicken Sweet Potato Soup with Cornbread Croutons are seriously mouthwatering. Typically sweet potatoes are more of a fall food, but I definitely eat them year round.
If you’re not a huge sweet potato fan, feel free to substitute white or red potatoes. I’ve also made this soup using butternut squash when it’s in season. I personally think the sweetness of the sweet potatoes compliment the cornbread croutons in the best way.
We’re not quite to salad season yet (at least not here in Chicago), so we’ve still got a good couple of months for SOUP.
I hope you like this Chicken Sweet Potato Soup with Cornbread Croutons as much as myself and my family did.
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Save RecipeIngredients
- "!For the Croutons"
- 1 box Jiffy corn mix and ingredients to prepare it (milk and egg)
- 1 tablespoon honey
- Olive oil
- Salt
- Pepper
- "!For the Soup"
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 2 cups sweet potatoes, diced and peeled
- 1 tablespoon cumin
- 28 oz. low-sodium chicken stock
- 2 (14 oz.) cans cannelini beans
- 1 pound chicken breast (I use rotisserie chicken from the grocery store)
Instructions
- "!For the Croutons"
- Prepare the Jiffy mix according to package directions and add 1 tablespoon honey. Pour in an 8x8 inch pan and bake. Let cool.
- Cut 1/2 of the loaf into 1-inch squares (save the rest to eat!). Prepare cornbread on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees F for 10 minutes or until the croutons are slightly brown.
- "!For the Soup"
- Melt butter in a large stock pot. Over medium high heat, add onion, garlic, and salt. Cook until the onion is translucent and fragrant, 2-3 minutes. Add sweet potatoes and cumin and stir to combine. Cook another 2-3 minutes.
- Pour in chicken stock and cannelini beans. Bring the soup to a boil, then reduce to a simmer. Let simmer for 10 minutes.
- Add chicken to the pot and cook for an additional 5 minutes.
- Serve soup with cornbread croutons and dollop of sour cream.
Recipe inspired by Cooking for Keeps.
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