This recipe for crock pot sweet potatoes soup is a family favorite! The cornbread topping is completely optional, but I really think it adds to this soup for a complete meal. We make our sweet potato soup with chicken, but you can leave it out for a vegetarian soup recipe.
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Dinner
Cuisine: American
Servings: 8
Calories: 456kcal
Author: LittleCooksReadingBooks.com
Ingredients
3-4frozen chicken breasts
2sweet potatoespeeled and cubed
1white oniondiced
2cans of chicken broth
1can of Rotel tomatoes with green chilisI use mild or medium, but use the heat intensity that you like
1can tomatoes with garlic
1can tomato paste
2soup cans of water+ more, if needed
2tsp.oregano
1tsp.cumin
1can sweet cream corn
2-3shakes of hot sauceoptional
1box Jiffy cornbread mix + ingredients for the cornbreadoptional
Instructions
Place frozen chicken breasts on the bottom of the crock pot.
Place remaining ingredients, except for the corn, on top of the chicken in the crock pot.
Cook on low for 5 hours.
For the last hour, remove chicken breasts and shred.
--IF YOU WANT THE CORNBREAD TOPPING, SKIP THIS STEP AND SEE DIRECTIONS BELOW--Add shredded chicken back in, as well as the can of cream corn, and cook for 30 to 60 additional minutes.
FOR THE CORNBREAD TOPPING (OPTIONAL)
Mix cornbread according to package directions.
Add the shredded chicken breast and corn into the soup.
Spoon cornbread batter in dollops on top of the soup. Replace crockpot lid and cook for 30 to 60 minutes or until cornbread is cooked through.
Notes
If you like a thicker base and less chunky, I sometimes use an emulsion blender to blend the base (a little) before I added the chicken and corn back in. You can also achieve this with a blender.