Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cups chicken broth
1 14-oz. can (small can)
fire roasted diced tomatoes (used regular diced tomatoes)
1 15-oz. can (small can)
black beans, drained and rinsed
1 heaping teaspoon smoked
paprika
1 tsp. Kosher salt or to
taste
½ tsp. coarse ground pepper
or to taste
2 small-medium sweet
potatoes, diced (about 3-4 cups total) (I
cooked them in the microwave first to be sure they were done)
2 cups cooked shredded
chicken or turkey
2 tablespoons chopped
fresh parsley, plus more for garnish
Instructions
1. Saute the onion in olive oil in a large pot over medium
high heat until soft (2-3 minutes)
2. Add the chicken broth, tomatoes, beans, smoked
paprika, salt, and pepper. Bring to a boil.
3. Turn the heat to low and add the sweet potatoes.
Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending
on how small you cut them).
4. Use a potato masher (or immersion blender) to mash the
soup a few times to thicken it up a bit. (I
didn’t do this)
5. Turn the heat off and add the chicken and parsley.
Stir and allow to sit for a minute or so to make sure the chicken gets warmed
through.
6. Serve hot garnished with extra fresh parsley.
Notes
·
Freeze the
leftovers in an airtight container or bag for up to 6 months.