Weekly Recipes

Simple Spicy Sweet Potato Soup

Simple Spicy Sweet Potato Soup

Spicy Sweet Potato Soup is brain dead simple, really tasty, and plenty nutritious. Also it’s great as a base for casseroles and other dishes.

Spicy Sweet Potato Soup is a great recipe to have for making something special on short notice that everyone will love. It has a total of four ingredients, yet is plenty satisfying and nutritious. Yeah, we start with canned soup, but it doesn’t come out tasting like canned soup. Plus it’s a great base for many interesting variations – add meat, other vegetables, or serve it over rice.

Now this does come out pretty spicy. If you don’t like a significant amount of heat, you’ll want to use the Mild Rotel Diced Tomatoes & Green Chiles. That’s the best way to lower the heat, but you also can use only part of the can and just adjust to suit your taste. I used a Beauregard sweet potato, the fat kind with bright orange flesh. Jewels are also good. Note these are sometimes called “red yams” even though they’re actually sweet potatoes.

You see the orange and white blob at the upper left in the photo? That’s a torn-off piece of Jalapeno Cheese Bread from Safeway. It’s really good. It seems to be their bakery French bread topped with cheddar and sliced jalapenos as in this photo.

This dish is just so easy, satisfying, and nutritious, I’m already experimenting with it by adding various other vegetables and chicken or beef. Another variation I might try is throwing it in a blender and essentially making it a creamy soup.  I think the sweet potatoes naturally blend in well with the chicken soup and Rotel base. I hope this one becomes a keeper for you like it has for me!

Simple Spicy Sweet Potato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Southwestern
Serves: 4 servings
  • 1 large sweet potato, about 8-10 oz
  • 2 cans cream of chicken soup
  • 1 can Rotel Original Diced Tomatoes & Green Chiles
  • ¼ tsp cumin (or to taste)
  1. Peel the sweet potato, cut into chunks, and run through a food processor (with slicer attachment) to make small slices about ⅛ inch thick.
  2. Dump the sweet potatoes into a covered pot and add the chicken soup and Rotel tomatoes. Stir to blend, bring to a boil, then cover and turn heat down to low and simmer for 20 minutes or until the sweet potatoes are soft.
  3. Stir in the cumin, adjusting the amount to taste if you wish, and simmer a few more minutes to bring out the cumin flavor.
  4. Serve & enjoy!



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