Smoky Sweet Potato Chicken Stoup

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Picture of Smoky Sweet Potato Chicken Stoup Recipe Photo: Smoky Sweet Potato Chicken Stoup Recipe
Rated 5 stars out of 5
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  • Read 48 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 48 reviews

  • on October 13, 2011

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    Delicious! Instead of cooking my sweet potatoes (2 in the soup though, I baked in the oven, blended and added at end to make more like a cream soup. Had to add a bit of milk. Even the non sweet potato lovers in my family loved this recipe.

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  • on October 03, 2011

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    i love this soup. ive made it twice now. however, i do think this is a misleading recipe. first of all it took me like 45 minutes of prep-work alone, and also i had to double up on the cooking time for the sweet potato as well as the chicken. negatives aside, obviously i enjoy the recipe enough to continue to make it! yummy!

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  • on July 20, 2011

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    Spicy hot, temp.hot and delicious! Is great, great relief for a head cold or stuffiness. Gorgeous color. Wow. Love it!

    people found this review Helpful.
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