Ancho Chicken Soup with Sweet Potatoes and Cabbage

If you’re an avid reader of EE, then you know that we’ve subscribed to Blue Apron for some time.  We do a box every other week and order the 2-serving sized meals.   I have all the meal cards saved for later use and possible posts with modifications.   We’ve had some really delicious meals.

One that we made recently was so good that I wanted to share it here.  I modified the instructions a bit.

Ancho Chicken Soup with Sweet Potatoes and Cabbage

From a Blue Apron Recipe

This is a hearty and spicy soup with a depth of interesting flavors.


  • 2 T. olive oil, plus more for garnishes
  • 1 lb. ground chicken
  • 1 medium yellow onion, diced
  • 1 lb. sweet potato, peeled and cubed
  • 2 cloves garlic, chopped
  • 1/2 lb. cabbage, sliced very thin
  • 1 T. Ancho Chile spice blend*
  • 1 (15 oz.) can crushed tomatoes
  • 2 1/2 c. water
  • 1 T. Ancho Chile paste**
  • 1 avocado
  • 3-4 radishes
  • Juice of one orange
  • salt and pepper


  1. In a large pot, heat 2 T. olive oil on medium-high until hot. Add the chicken and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through.
  2.  Add the diced onion and sweet potatoes; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chopped garlic, sliced cabbage, and spices; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant.
  3. Add the tomatoes, water, and the chile paste; season with salt and pepper. Increase the heat to high and cook, stirring occasionally and scraping up any fond, 20 to 22 minutes, or until the liquid is thickened to your desired consistency and the sweet potatoes are tender when pierced with a fork.
  4. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Pit, peel, and medium dice the avocado. Place in a bowl and top with a drizzle of olive oil to prevent browning. Season with salt and pepper.
  5. Add orange juice to the pot of soup. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Serve the finished soup with the seasoned radishes and avocado on the side.

Serves 4

*You can use a taco seasoning or make up a batch of the spice blend found below.
**You can purchase an Ancho Chile paste (found in international aisles) or make your own.

The only complaint I’ve had lately is that some of Blue Apron’s ingredients are premixed things that will be hard to find or recreate.  For example, the original recipe called for 1 T. Mexican Spice blend.   Although Blue Apron will list the ingredients, I wish they would include the instructions for their particular mix.  From their list of ingredients, I created the following spice blend so I could recreate this recipe again and again.

Ancho Chile Spice Blend



  • 2 T. ancho chile powder
  • 1/8 t. cayenne pepper
  • 1/2 t. dried Mexican oregano
  • 1 t. smoked paprika
  • 1 T. cumin
  • 1/2 t. garlic powder


  1. Mix ingredients well.  (I use a small whisk.)
  2. Store in a small jar or other sealable container.

Even though we get the “two serving” boxes, this soup recipe made about four hearty servings.   It’s a Whole30® approved one as well.

I am linking this deliciousness up with Deb’s Souper Sunday (Kahakai Kitchen).


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