Moroccan Chicken & Sweet Potato Soup

Moroccan Chicken & Sweet Potato Soup

2 Reviews
From: EatingWell Magazine, Soup Cookbook

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 8 servings

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  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 large cloves garlic, minced
  • 1½ 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
  • 1¼ teaspoons salt
  • ½ teaspoon ground pepper
  • 1 teaspoon harissa, or to taste (see Tip)


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  1. 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°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.
  2. 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.
  • Tip: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.
  • To make ahead: Cover and refrigerate, without the harissa, for up to 3 days. To serve, reheat and then stir in harissa.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 281 calories; 8 g fat(2 g sat); 6 g fiber; 27 g carbohydrates; 26 g protein; 37 mcg folate; 45 mg cholesterol; 6 g sugars; 8,473 IU vitamin A; 54 mg vitamin C; 72 mg calcium; 3 mg iron; 563 mg sodium; 794 mg potassium
  • Nutrition Bonus: Vitamin A (169% daily value), Vitamin C (90% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1 starch, 1 vegetable, ½ fat

Reviews 2

January 23, 2018
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By: Theresa
This is a fantastic recipe! I'm pregnant and was looking for a healthy & tasty soup. I did make some substitutions which I believe worked out in my favor. For one I added an extra 4 cups of chicken broth (since i like broth and the original liquid cooked down quite a bit). Another thing I did differently was that I used (instead of Harissa) 1/4 cup Sriracha mixed with 1/2 tsp each of cumin, paprika and cinnamon. I ended up using 2 tsp of this mixture to attain a perfect level of spice for the soup and kept the extra to put in things like ramen or to mix with mayo for a kick for future sandwiches. I also used orange and yellow peppers instead of red since they're cheaper and added 2 cups of sliced carrots.
October 01, 2016
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By: GloriaTheCorn
This recipe was great! We used sriracha instead of Harissa. Also added some additional water/low sodium bullion cubes to make it more soupy. So tasty!
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