In my opinion, soup is the perfect meal. Healthy and hearty, it keeps well and makes a great second dinner or lunch later in the week. This particular version is really special. The sweet potato and corn add the right notes of sweet to balance the savory components of brown rice, chicken and black beans. A squeeze of lime juice at the end is the secret ingredient.
When you make this for yourself, there is something you should keep in mind. There is a lot of chopping. Take the time to process all the ingredients before you start cooking. Otherwise, you’ll end up in a full sweat as your garlic burns or impatiently tapping your foot as the rice cooks. I know this from a LOT of personal experience. Soup is no reason for heartache or stress, ever.
Sweet Potato, Rice, Chicken and Black Bean Soup
1 onion, chopped
2 c. sweet potatoes, peeled and chopped in 1/2 in. pieces
1/2 of a jalapeno, ribs and seeds removed, finely chopped
1 garlic clove, chopped
1 lb. chicken, cut into bite size pieces
2 tbsp. extra virgin olive oil
6 c. chicken stock
3/4 c. long grain brown rice
1/2 c. frozen corn
1/2 c. cooked black beans
Juice from 1/2 a lime
Freshly, cracked black pepper, to taste
Salt, to taste
Brown chicken over medium heat in 1 tbsp. extra virgin olive oil with cracked black pepper and salt until cooked through. Remove the chicken and set aside in a separate bowl.
Add the second tablespoon of extra virgin olive oil to the soup pot. Add the onion and jalapeno. Saute until soft, around 10 minutes. Stir occasionally. Add the garlic when the onion and jalapeno are nearly soft.
Add 6 c. chicken stock. Stir to bring any browned bits into the broth. Bring to a boil. Add 3/4 c. long grain brown rice. Stir. Cover and reduce heat to medium. After 10 minutes, add the sweet potatoes. Stir again. Cook another 20 minutes or until the rice and sweet potato are cooked through. Stir occasionally, checking on the rice as you get closer to that 20 minute mark.
When the sweet potato and rice are soft, stir in the chicken, black beans and frozen corn. Season with salt and pepper. Adjust as needed.
Off the heat, stir in the juice from 1/2 a lime. Add an extra squeeze or two to each bowl, if you like.