Sweet Potato Soup Crock Pot

4.94 from 29 votes

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.

OUR REAL RECIPE GUARANTEE: OUR TESTED HOMEMADE FAMILY RECIPE

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner

Cuisine: American

Servings:

Calories: 456kcal

Author: LittleCooksReadingBooks.com

Ingredients

3-4 frozen chicken breasts
2 sweet potatoes peeled and cubed
1 white onion diced
2 14.5 -ounce cans of chicken broth
1 10-ounce can of Rotel tomatoes with green chilis I use mild or medium, but use the heat intensity that you like
1 14.5-ounce can tomatoes with garlic
1 6-ounce can tomato paste
2 cups water + more, if needed
2 tsp. oregano
1 tsp. cumin
1 15.25-ounce can sweet cream corn
2-3 shakes of hot sauce optional
1 box Jiffy cornbread mix + ingredients for the cornbread optional

Instructions

Place frozen chicken breasts on the bottom of the crock pot.
Place remaining ingredients, except for the corn and Jiffy mix, 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. Stir to combine.
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. Just be careful because it's hot!

Nutrition