Prep 0 mins
Cook 30 mins
This is a recipe my hubby has fallen in love with and recreated the next day at home. He requested I post it and I must admit, it is very good soup and I’m not a fan of spicy foods but this was fantastic. In his words....“Friday I went to Phillpots, which is a small takeaway "lunch bar". I love their soup and went for the sweet potato, chili and chicken soup. It was so damn good that whilst we were at the supermarket on Saturday, I thought would try to make it. So, I used the obvious ingredients and added a little salt, pepper and cream and voila. It was near on a perfect match! Not only was it good, it's SOOOOOO easy to make, so hope you give it a go. You wont be disappointed ;)”
- 2 sweet potatoes (Add 1 potato per person)
- 1⁄2 small red chile (Add 1/4 per person)
- 1 chicken breast
- 1 cup chicken broth
- 1 teaspoon pepper
- 1 teaspoon salt
- 1⁄4 cup light cream
- Fry / cook chicken breast (any way is fine) and once cooked, dice into small pieces.
- Peel and dice up sweet potatoes. Throw into a pan of boiling water for about 10-15 minutes Check they are well cooked by poking them with a blunt knife (if the knife slides through effortlessly, then they are done).
- Chop up 1/2 chili and remove seeds. Dice into small pieces.
- Put the dice chili into the chicken broth; stir and mix. Add pepper and salt.
- Put the potatoes into a food processor. Mix for 2 minutes on low. Then add the stock/chili mix and the chicken. Leave to mix for another 2-3 minutes Add a little hot water until you can see the contents being mixed.
- Add contents into a saucepan, and heat up for about 2-3 minutes, stirring; adding a little water to make sure it keeps a "soupy" consistency (it's supposed to be quite thick).
- Take it off the heat, keep stirring and add a splash of cream until texture is creamy. Stir well.
- Serve :).
Well done! This is a fabulous (and easy!) soup. I cooked my giant sweet potatoes in hot water and peeled them afterward, then pureed them in my food processor (with some of the water from poaching the chicken). Next time I'll use all orange sweet potatoes (what the grocery store calls yams); I'll bet it'll be even better than my two giant yellow sweet potatoes and one orange one! I doubled or maybe even tripled the recipe, using also two cans of broth, one whole chili pepper, and probably 1/3 c cream. Also, this soup is great as leftovers--just as good (or better) than the first night. Edited to add: My second time making this, I used my immersion blender. I just added the peeled potatoes & some poaching liquid to the broth and zzzhhhhhhhh. Fewer dishes & it worked great!
YUM!! This is a lovely soup that's quick 'n easy to prepare. I steamed my sweet potato and poached my chicken, then used the poaching water to thin the soup as in step 6. After starting the recipe I discovered I had no fresh chilli so I used Sambal Oelek (hot chilli paste)Thanks for sharing!