Sweet Potato Soup with Spicy Jalapeno

I adapted this from I Hear Exercise Will Kill You to make it dairy and soy free AND to make it faster and easier to make.

2 large sweet potatoes -- poke holes and cook in the microwave
2 chicken breasts -- mine were pre-cooked and frozen, cut into bite-sized pieces

Sautee 1 diced medium onion, 4 minced garlic cloves and 1 minced jalapeno in olive oil in a soup pot.

Scoop sweet potatoes (cut into bite-size pieces and scoop out, discard skins) into the pot. Add 2 cups of water, 3 chicken bouillon cubes and 1/2 tsp onion salt. Begin to simmer then add 1 cup coconut milk, cooked chicken and 1 can of corn. Let simmer for 10-15 minutes. Serve with rolls or breadsticks.

Makes 6 servings. It only took about 30 minutes to make, including simmer-time.

Our jalapeno was pretty spicy so our soup had a lot of kick! I have had to add a couple of jalapenos before for flavor when it was a less spicy jalapeno. The coconut milk also gave it a curry flavor. 

We didn't put in the full amount of chicken and we usually make it without chicken. This would be a good recipe to use rotisserie chicken in.

UPDATE - Preferred way to make (even though it's one extra pan to wash):

-Peel sweet potatoes, chop and boil in water while preparing the rest
-Sautee onion, jalapeno and garlic in butter (or olive oil)
-When onion starts to brown, add 2 cups of water from potato pot and 3 chicken bouillon cubes
-Drain remaining water from potatoes, add potatoes, mush a little with a potato masher but leave some chunks (omit chicken)
-Add 1 cup half and half and can of corn, simmer for 10 minutes