Chicken and Sweet Potato Soup

Chicken and Sweet Potato Soup

2 sweet potato, 5" long
1 lb chicken breast, no skin
1.5 cup carrots, cooked, slices
1 cup celery, cooked, diced
2 Jalapeno peppers
6 cup chicken stock, home-prepared
2 tbsp olive oil
4 cloves garlic
1 cup onions, raw, chopped
1 tsp thyme, dried
1 bay leaf, dried
Salt and pepper to Taste

This is pretty self-explanatory. Start the olive oil over medium heat, saute the onions and garlic for a minute, then add the carrots, celery and jalapenos. (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, 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. (Note: you may want to peel the sweet potatoes; I leave the peel on.)

Number of Servings: 6

- I sautéed the veggies and then threw the potatoes, chicken, and veggies in the crock pot. Cooked it all day and that mashed with a potato masher.
- We used 1 chipotle pepper for nice warm spice.

Adapted from a Rachael Ray recipe by SHOWERS2FLOWERS or APRILDAKOTA.
From: SparkPeople