Chicken and Sweet Potato Soup

By ginasheppard

Ingredients

• Sweet potatos, 2 sweet potatoes, 5" long
• * Chicken Breast, no skin, 16 ounces
• * Carrots, cooked, 1.5 cup slices
• * Celery, cooked, 1 cup, diced
• * Jalapeno Peppers, 2 peppers (I use a milder pepper and add cayenne at the end to taste)
• * Chicken stock, home-prepared, 6 cup
• * Olive Oil, 2 tbsp
• * Garlic, 4 cloves
• * Onions, raw, 1 cup, chopped
• * Thyme, dried, 1 tsp
• * Bay Leaf, dried, 1 leaf
• * Salt and Pepper to Taste

Details

Servings 6

Preparation

Step 1

Start the olive oil over medium heat, saute the onions and garlic for a minute, then add the carrots, celery and peppers. (It actually tastes better if you use chipotle peppers instead of just raw jalapenos, but sometimes I modify if we want a little less heat, since we find the raw jalapenos to be less hot than the smoked ones).
Before adding any liquid, add the spices and herbs and stir it to let the flavors start to "stick" to the veggies. Then add the stock (low sodium broth would probably work fine also), bring to a boil and add the chicken. I dice the chicken in bite-size pieces, but as long as you're willing to wait a little longer, you could certainly add larger pieces, even whole pieces. Once the soup is again boiling for about 10 minutes, add the sweet potatoes and continue to cook until potatoes are tender.