Chicken and Sweet Potato Soup with Chile and Lime

Chicken and Sweet Potato Soup with Chile and Lime
Photo by Charles E. Walton IV

Ingredients

  • Garnishes: Crispy Tortilla Strips, avocado slices
  • 2 tablespoons unsalted butter
  • 4 celery ribs, diced (1 cup)
  • 3 cups cooked shredded chicken (about 1 pound boneless chicken breasts)
  • 8 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • + 10 more ingredients
    • Lime wedges
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried basil
    • 2 medium yellow onions, diced (3 cups)
    • 2 medium sweet potatoes, peeled and chopped (about 1 pound or 3 cups)
    • ¼ cup chopped fresh cilantro
    • 3 bay leaves
    • 2 teaspoons sea salt
    • 2 jalapeño peppers, roasted, or 2 teaspoons chopped chipotle peppers in adobo sauce
    • 1 teaspoon ground cumin

1. Heat oil and butter in a large heavy saucepan over medium-high heat until butter melts. Add onion, and cook, stirring occasionally, 10 minutes or until tender and almost caramelized. Add celery, and cook, stirring often, 10 more minutes. Add garlic, and cook, stirring constantly, 30 seconds, b...

View full recipe at My Recipes

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