Spicy Chicken and Sweet Potato Soup

by Melissa Chichester

Spicy and savory flavors blend together in this warming soup!

Hearty, chunky, and full of nutritious vegetables and bone broth, this soup is filling enough to be eaten on its own. Double the recipe to make a larger batch to freeze, or save the leftovers for the next day’s lunch.


  • 4 ½ cups water
  • 2 scoops Beyond Bone Broth
  • ½ pound boneless chicken breast, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ tablespoon olive oil
  • 1 teaspoon Braggs 24 Herbs and Spices
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 celery stalks, diced
  • 1 carrot, sliced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon chili powder
  • 1.5 sweet potatoes, peeled and cut into small cubes
  • 1 jalapeno, sliced
  • ¼ cup fresh lime juice
  • Salt and pepper to taste
  • ½ cup pumpkin seeds
  • ¼ bunch fresh cilantro leaves


Saute the garlic and onions in the olive oil over medium heat until the onions are clear. Set aside. Add all of the remaining ingredients to a crockpot except for the pumpkin seeds and cilantro. Add the onions and olive oil, and stir. Set crockpot to “low” and cook for 5-6 hours.

When the soup is ready to serve, scoop into a bowl and top with a sprinkle of pumpkin seeds and cilantro leaves.

Serve with toasted whole grain bread for dunking if desired.