Smoky Sweet-potato Chicken Stoup

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 medium carrots, peeled
• 2 celery ribs
• 1 large onion, peeled and halved
• 1 large sweet potato
• 2 garlic cloves, minced
• 1 chipotle chile in adobo, finely chopped
• salt
• black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup dry wine
• 1 quart chicken broth, plus
• 1 cup chicken broth
• 1 lb chicken tenders, cut into bite-size pieces
• 4 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup sour cream

Recipe

• 1 heat a soup pot over med-high heat with the olive oil.
• 2 while the oil heats, cut the carrots in half lengthwise, then slice into thin half-moons.
• 3 add carrots to the pot, stirring to coat in the oil.
• 4 chop and drop in the celery and onion, chopping them as small as you can, but don’t make yourself crazy.
• 5 peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces.
• 6 add in the sweet potatoes, garlic, and chipotle and stir to combine.
• 7 season the veggies with salt and pepper, the thyme, and bay leaf.
• 8 cook the vegetables together for 1 minute.
• 9 add in the wine; reduce for 1 minute; add in the stock; cover the pot, increase the heat to high.
• 10 when the stoup boils, remove the cover and simmer over low heat for 10 minutes.
• 11 add in the cut up chicken; simmer 5 minutes or until sweet potatoes are tender and the chicken is cooked through.
• 12 turn the heat off, discard the bay leaf, and stir in the scallions and cilantro.
• 13 serve each portion of stoup with a dollop of sour cream on top.