moroccan inspired chicken and sweet potato soup

Fish & Seafood

Moroccan Inspired Chicken & Sweet Potato Soup

This healthy chicken soup recipe gets bold Moroccan flavor from sweet potatoes, cumin, cinnamon, cayenne pepper and a touch of fiery harissa. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 ½ teaspoons ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
3 cups diced sweet potato
2 cups diced red bell pepper
2 cups green beans (1-inch pieces), fresh or frozen (thawed)
1 (15 ounce) can chickpeas, rinsed
1 ¼ teaspoons salt
½ teaspoon ground pepper
1 teaspoon harissa, or to taste (see tip)

Directions

Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add cumin, cinnamon and cayenne; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add sweet potato, bell pepper and green beans to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, chickpeas, salt and pepper and cook until heated through, about 3 minutes more. Remove from heat and stir in harissa.