Moroccan Chicken and Sweet Potato Soup

Prep Time: 15 min
Cook Time: 35 min
Ingredients:
Amount Ingredient
2 tbsp extra-virgin olive oil
1 cup onion (chopped)
2 cloves garlic (minced)
1.5 tsp ground cumin
0.5 tsp ground cinnamon
0.25 tsp cayenne pepper
8 cups low-sodium chicken broth
2 lb bone-in chicken breasts (skin removed)
3 cups sweet potato (diced)
2 cups red bell pepper (diced)
2 cups green beans (1-inch pieces)
15 oz chickpeas (rinsed)
1.25 tsp salt
0.5 tsp ground pepper
1 tsp harissa (or to taste)
Recipe:
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, cook until softened (2-3 minutes).
  3. Add cumin, cinnamon, and cayenne; cook while stirring for 1 minute.
  4. Add broth and chicken. Cover and bring to a simmer over high heat.
  5. Uncover and cook, turning chicken occasionally, until internal temperature reaches 165°F (20-22 minutes).
  6. Remove chicken to a cutting board. When cool enough to handle, remove meat from bones and shred.
  7. Meanwhile, add sweet potato, bell pepper, and green beans to the pot. Return to simmer.
  8. Cook until vegetables are tender (4-10 minutes).
  9. Stir in shredded chicken, chickpeas, salt, and pepper.
  10. Cook until heated through (about 3 minutes).
  11. Remove from heat and stir in harissa.

Note: Fresh or frozen (thawed) green beans can be used. Adjust harissa to taste - it can be quite spicy!