Smoky Sweet Potato Chicken Stoup
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 medium
Carrot (peeled)2 ribs
Celery1 large
Onion (peeled and halved)2 cloves
Garlic (chopped)1
Salt1 tsp
Thyme (dry, eyeball it)1
Bay Leaf5 cups
Chicken Stock1 large
Sweet PotatoDirections:
1
Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan
2
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons
3
Add the carrots to the pot while it heats, stirring to coat the carrots in the oil
4
Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy
5
Add the garlic, chipotle, and adobo sauce and stir to combine
6
Season the veggies with salt, pepper, thyme, and bay leaf
7
Cook the veggies together 1 minute
8
Add the wine and reduce a minute
9
Add the stock to the pot, cover the pot, and raise heat to high
10
Bring the stoup to a boil, remove the cover, and simmer for 10 minutes
11
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces
12
Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through
13
Turn the heat off and add the scallions and cilantro
14
Serve each portion of stoup with a dollop of sour cream on top