Chicken and Sweet Potato Soup

2014-03-01
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    409
  • Fat

    19 grams
  • Saturated Fat

    9.5 grams
  • Cholesterol

    87 milligrams
  • Sodium

    1185 milligrams
  • Carbohydrate

    34 grams
  • Fiber

    4 grams
  • Protein

    23 grams

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper
  • 2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
  • 2 tablespoons chopped cilantro
  • Sour cream or Mexican crema, for serving
  • Chipotle hot sauce, for serving

Method

Step 1

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.

Step 2

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.

Step 3

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.

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