Moroccan 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.

Prep/Cook Time: 1:10 Hours, Servings: 8

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 large cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 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 1/4 teaspoons salt
• 1/2 teaspoon ground pepper
• 1 teaspoon harissa, or to taste

Directions

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.

© Dotdash Meredith. All rights reserved. Used with permission.