Is there anything more comforting on a cool autumn evening than snuggling up with a cozy blanket? Well, actually, there is one delightful alternative: a steaming, hearty bowl of soup brimming with sweet potatoes, tender chicken, and quinoa. Infused with a hint of chipotle chili, it's the perfect remedy to warm you up from within.
Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time20 mins
¼cupolive oil
1white onionpeeled and finely chopped
3cloves garliccrushed
15ozcan black beansrinse and drain
1whole (pre-cooked) rotisserie chickenshredded
12chipotle chili's in adobo sauce
4cupssweet potatopeeled and cut into dice size pieces
¼cuptomato paste
¾cupquinoaplain white or tri-color is fine
6cupslow sodium chicken stockyou can also use water
4yellow or white corn tortillascut into thin strips
½cupfresh cilantro leaveslightly chopped
1
Preheat oven to 200°F. Toss tortilla strips in 1 tbsp. olive oil in bowl and set aside. Cover a baking sheet with parchment paper and lay the tortilla strips out evenly on the baking sheet. Bake for 8 minutes, turning over after 4 minutes to brown both sides.
2
Heat the remainder of the oil in a large saucepan with a lid over high heat. Add onion, garlic, chicken, chipotle chili, and sweet potato. Stir to incorporate and to keep contents from browning too quickly. Add shredded chicken and stir for 10 Minutes or until the chicken is brown and the sweet potatoes are beginning to soften.
3
Add tomato paste and stir for about 2 minutes. Add quinoa and liquid. Cover and bring soup to a boil.
4
Reduce heat to a simmer and cook for 15 Minutes or until quinoa and sweet potato are tender.
5
Divide soup into bowls, top with cilantro leaves, and a few tortilla strips.
6
NOTE: Other great toppings to have on hand are Greek plain yogurt, fresh lime wedges, and avocado slices.
Nutrition Facts
0 servings
Serving size
Ingredients
¼cupolive oil
1white onionpeeled and finely chopped
3cloves garliccrushed
15ozcan black beansrinse and drain
1whole (pre-cooked) rotisserie chickenshredded
12chipotle chili's in adobo sauce
4cupssweet potatopeeled and cut into dice size pieces
¼cuptomato paste
¾cupquinoaplain white or tri-color is fine
6cupslow sodium chicken stockyou can also use water
4yellow or white corn tortillascut into thin strips
½cupfresh cilantro leaveslightly chopped
Directions
1
Preheat oven to 200°F. Toss tortilla strips in 1 tbsp. olive oil in bowl and set aside. Cover a baking sheet with parchment paper and lay the tortilla strips out evenly on the baking sheet. Bake for 8 minutes, turning over after 4 minutes to brown both sides.
2
Heat the remainder of the oil in a large saucepan with a lid over high heat. Add onion, garlic, chicken, chipotle chili, and sweet potato. Stir to incorporate and to keep contents from browning too quickly. Add shredded chicken and stir for 10 Minutes or until the chicken is brown and the sweet potatoes are beginning to soften.
3
Add tomato paste and stir for about 2 minutes. Add quinoa and liquid. Cover and bring soup to a boil.
4
Reduce heat to a simmer and cook for 15 Minutes or until quinoa and sweet potato are tender.
5
Divide soup into bowls, top with cilantro leaves, and a few tortilla strips.
6
NOTE: Other great toppings to have on hand are Greek plain yogurt, fresh lime wedges, and avocado slices.
