Chicken and Sweet Potato Soup

Total Time:
35 min
Prep:
25 min
Cook:
10 min

CATEGORIES
Ingredients
Directions

1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.

2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.

3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

Calories: 409

Total Fat: 19 grams

Saturated Fat: 9.5 grams

Total Carbohydrates: 34 grams

Protein: 23 grams

Sodium: 1185 milligrams

Cholesterol: 87 milligrams

Fiber: 4 grams

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