Sweet And Spicy Sweet Potato Soup
Jessica Brantley
Jessica Brantley
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208 Calories
17 g Carbs
34 g Protein
0 g Fat
Total Time
4 servings

This modified Rachel Ray recipe is flavorful, clean, and filling. Yum Yum!


  • 2 diced carrot
  • 2 whole stalk celery, finely diced
  • 1 whole onion, sliced
  • 1 clove garlic, minced
  • 1 salt and pepper to taste
  • 5 cup chicken bone broth
  • 1 whole sweet potato
  • 3 tbsp vanilla, nonfat greek yogurt
  • 1 whole bay leaf
  • ⅛ cup enchilada sauce

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  1. Heat a soup pot over medium-high heat and spray with Olive Oil Pam.
  2. Add carrots, celery and onion and cook for 5 minutes.
  3. Add the garlic, chipotle, and enchilada sauce and stir to combine.
  4. Stir in salt, pepper and a bay leaf and cook for 1 minute.
  5. Add stock, cover and raise heat to high. Bring the stoup to a boil, remove cover, and simmer for 10 minutes.
  6. Add chicken and sweet potato and simmer 5 minutes or until sweet potatoes are tender and chicken is cooked through.
  7. Garnish with dollop of Greek yogurt.

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