Recipes : Smoky Sweet Potato Chicken Stoup : Food Network

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Smoky Sweet Potato Chicken Stoup
Recipe courtesy Rachael Ray

Ingredients
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
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

Directions
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.
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.