Chicken and Sweet Potatoe Soup with Chile and Lime
Similar to chicken tortilla soup but better. Can substitute store bought tortilla strips if needed.
Yield: 5 Servings Ready in 1 hours, 20 minutes
Cuisine: Main Ingredient: Chicken
9 people trying soon
|2 tablespoonsExtra virgin olive oil|
|2 tablespoonsUnsalted butter|
|3 cupsYellow onion; diced (2 medium)|
|1 cupCelery chopped; about 4 ribs|
|3 clovesFresh garlic, peeled; minced|
|1 Green jalapeno pepper; roasted or 2 teaspoons chopped chipotle peppers in adobo sauce|
|1 teaspoondried basil|
|1 teaspoonGround cumin|
|2 teaspoonssea salt|
|1 teaspoonFreshly ground pepper|
|2 mediumsweet potatos; peeled and chopped|
|8 cupsChicken broth|
|3 Bay leaves|
|Crispy Tortilla Strips|
|4 corn torillas|
|1 tablespoonExtra virgin olive oil|
|sea salt, to taste|
|1/4 cupFresh Cilantro; chopped|
|3 cupscooked shredded chicken; about 1 pound boneless breasts|
Chicken and Sweet Potatoe Soup with Chile and Lime Preparation
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, being careful not to burn garlic.
Add peppers and next 4 ingredients and cook, stirring, about 2 minutes. Add sweet potatoes, broth and bay leaves; bring to a low boil. Reduce heat and simmer for about 40 minutes or until potatoes are tender. Stir in chicken and cook 2 more minutes. Skim any foam from the top and discard. Remove bay leaves and discard. Divide soup evenly among individual bowls and top with cilantro, lime, avocado and crispy tortilla strips.
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