Chipotle-Lime Chicken & Veggie Soup

Recipe adapted from
Total Time: 35 minutes
Servings: 6-8

When you want a soup that wows your palate, whip up this simple, yet amazingly flavorful soup!


  • 1 Tbsp. extra virgin olive oil*
  • 1 large onion*
  • 2 cloves garlic, chopped
  • 6 cups chicken stock*
  • 1 Tbsp. salt
  • 2 tsp. chipotle powder*
  • 2 tsp. cumin*
  • 1 lb. sweet potato, cubed*
  • 15 oz. canned corn, drained, or 2 cups, frozen*
  • 15 oz. canned black beans*
  • 2 cups cooked chicken, shredded
  • 2 Tbsp. fresh lime juice
  • 1/2 cup cilantro
  • 1 large avocado
  • 1 large lime, wedges

To make vegan, sub vegetable stock for chicken stock and add an extra can of beans in place of the chicken.

*Look for these Moonflower Basics items including yellow onions, sweet potatoes, Field Day brand olive oil, canned corn and black beans, and chicken stock!


  1. In a large pot, warm the olive oil over medium-high heat, then add the onions. Stir until they start to sizzle, then reduce the heat to medium-low, and stir occasionally for about 15 minutes. Wait for them to turn golden.
  2. Add the garlic and stir for a minute, then add chipotle powder and cumin. Toast 1 minute more.
  3. Add sweet potato, salt, and stock. Cover the pot and bring to a boil over high heat, then reduce heat to medium. Cover and simmer for about 15  minutes or until the sweet potato pieces are tender when pierced with a knife.
  4. Add the canned corn, black beans, chicken, and lime juice and return to a boil, then reduce to low and simmer for 5 minutes.
  5. Serve in bowls, topped with fresh cilantro and avocado, with lime wedges on the side.

Serving Suggestion

Serve up this flavorful soup with crispy tortillas and, if you prefer, a dollop of sour cream to add a little creaminess.