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Saturday, April 9, 2011

Chicken and Sweet Potato Stoup

Although "stoup" is technically considered a winter comfort food, this one could easily be enjoyed during the spring. This was an awesome meal and a very unique soup recipe. I loved the addition of chipotle peppers and white wine. The recipe came from an episode, "Southwest Supper", of Rachael Ray's 30 Minute Meals. The peppers up the ante from your traditional chicken soup. Add more to kick it up a notch. This quick and yummy recipe does not disappoint. Enjoy!
Chicken and Sweet Potato Stoup
Rachael Ray
Yield: 4 servings
  • 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
  1. Heat a large soup pot over medium-high heat.  Add 2 Tbsp oil to pan.
  2. Stir in carrots, tossing to coat with oil and saute for 2-3 minutes.
  3. Add celery and onion to pot, saute for 2-3 minutes until softened.
  4. Add garlic, chipotle peppers, and chipotle sauce; stir.
  5. Season the vegetables with salt and pepper, thyme, cumin, garam masala, and toss in bay leaf.  Stir constantly for 1 minute.
  6. Stir in 1 cup of white wine; reduce for about 1 minute.
  7. 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.
  8. Stir in sweet potato pieces and simmer for 5 minutes, or until potatoes are tender.
  9. Stir in cooked chicken.  Simmer for 1 minute to heat through.
  10. Remove pot from heat.  Stir in sliced scallions and cilantro.
  11. Serve with a dollop of sour cream, if desired.  Enjoy!

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