Chicken and Sweet Potato Soup (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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 |
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 |
Directions:
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.
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.
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.
4. Calories: 409
5. Total Fat: 19 grams
6. Saturated Fat: 9.5 grams
7. Total Carbohydrates: 34 grams
8. Protein: 23 grams
9. Sodium: 1185 milligrams
10. Cholesterol: 87 milligrams
11. Fiber: 4 grams
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