Chicken and Sweet Potato Stoup
Rachael Ray
Yield: 4 servings
Ingredients
- 2 Tbsp vegetable oil
- 2 medium carrots, peeled, sliced in half and cut into half-moons
- 2 ribs celery, diced
- 1 medium onion, diced
- 2 gloves garlic, minced
- 1-2 chipotle peppers, minced, plus spoon of sauce from chipotle pepper can (adjust to your preferences because these babies are spicy!)
- salt and pepper
- 1 tsp dried thyme
- 1 tsp roasted cumin
- 1 tsp garam masala
- 1 bay leaf
- 1 cup dry white wine
- 5 cups chicken stock
- 1 large sweet potato, cut into bite sized pieces
- 1 lb cooked chicken, diced into bite sized pieces or shredded
- 4 scallion, thinly sliced
- 1/4 cup chopped cilantro
- sour cream, if desired
- Heat a large soup pot over medium-high heat. Add 2 Tbsp oil to pan.
- Stir in carrots, tossing to coat with oil and saute for 2-3 minutes.
- Add celery and onion to pot, saute for 2-3 minutes until softened.
- Add garlic, chipotle peppers, and chipotle sauce; stir.
- Season the vegetables with salt and pepper, thyme, cumin, garam masala, and toss in bay leaf. Stir constantly for 1 minute.
- Stir in 1 cup of white wine; reduce for about 1 minute.
- Add 5 cups chicken stock. Place cover on soup pot and turn the heat up to High. Bring the soup to a boil, remove cover, and simmer for 10 minutes.
- Stir in sweet potato pieces and simmer for 5 minutes, or until potatoes are tender.
- Stir in cooked chicken. Simmer for 1 minute to heat through.
- Remove pot from heat. Stir in sliced scallions and cilantro.
- Serve with a dollop of sour cream, if desired. Enjoy!
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