There's a little chill in the air these days, which means it's time to break out that soup pot again! I recently tried Smoky Sweet Potato Chicken Stoup, mostly because I was just intrigued by the idea of a soup with sweet potatoes. And I kind of love sweet potatoes, so that was a factor, too!
I think Rach should add Spicy to the title of this recipe, too. The chipotle in adobo adds some definite spice to the recipe. I would definitely make this recipe again because it had a ton of flavor, was pretty healthy, and was easy to make within 30 minutes. Here's the recipe with my comments in brackets:
2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock [This kind of stinks because a box has 4 cups, but just find another recipe that uses chicken stock for later in the week!]
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional [Not option in my book!]
Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. [The longest part of the recipe for me was bringing the soup to a boil. Other than that, it was basically chop and drop.]
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.