wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Frontier Co-op home
 
Sweet Potato and Chicken Soup

Ease of Preparation: Moderate

Preparation Time: 25-30 min

Cook Time: 1 hr

Servings: 6

Recipe By: Fiona Dunlop

From:  Mexican Modern
Used with permission of Interlink Publishing Group

Other Soups & Chili
Other Poultry

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Sweet Potato and Chicken Soup

Sweet potatoes were originally brought to Mexican shores by the Spaniards from West Africa via the Caribbean islands. This particular recipe originated in Queretaro, in the Bajio, north of Mexico City. The soft, sweet pulp combines deliciously with the chicken.

Ingredients
1 pound plus 2 ounces sweet potatoes
9 ounces skinned chicken breast
2  egg yolks
3 tablespoons butter
1/2 teaspoon nutmeg
2  allspice berries, ground
3 pints hot chicken broth powder
 salt
 freshly ground black pepper
3 tablespoons finely chopped fresh cilantro
Directions
Preheat the oven to 350 degrees.

Wash and dry the sweet potatoes and place in a baking pan. Cover with aluminum foil and bake for about 30 minutes or until the potatoes are tender when pierced with a pointed knife. Remove from the oven and leave to cool a little, then peel and mash, removing any coarse fibers.

In a food processor, chop up the chicken quite finely. Add the chicken to the sweet potato with the egg yolks, butter, nutmeg, and allspice. Mix well and season with salt to taste. The mixture should have a thick, dumpling-like texture.

Turn the mixture out onto a work surface. Pat out until 1/2 inch thick and shape into rectangles about 3 1/4 inches (8cm) wide, then cut into strips measuring about 3/4 inch x 3 1/4 inches.

Bring some water to boil in a large saucepan, add a little salt, and drop in the strips. Cook for about 20 minutes. Carefully remove the strips from the water with a slotted spoon, drain in a colander, and place in a soup tureen or distribute between individual soup bowls.

Pour the hot chicken stock over the strips and sprinkle with freshly ground black pepper and finely chopped cilantro. Serve immediately.

Connect With Us:

Hide sitemap

Get in on the
goodness year round

Sign up to receive Frontier Co-op's email newsletter

* indicates required
close