Chipotle Chicken Sweet Potato Soup
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.
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.
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.
Add tomato paste and stir for about 2 minutes. Add quinoa and liquid. Cover and bring soup to a boil.
Reduce heat to a simmer and cook for 15 Minutes or until quinoa and sweet potato are tender.
Divide soup into bowls, top with cilantro leaves, and a few tortilla strips.
NOTE: Other great toppings to have on hand are Greek plain yogurt, fresh lime wedges, and avocado slices.
Ingredients
Directions
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.
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.
Add tomato paste and stir for about 2 minutes. Add quinoa and liquid. Cover and bring soup to a boil.
Reduce heat to a simmer and cook for 15 Minutes or until quinoa and sweet potato are tender.
Divide soup into bowls, top with cilantro leaves, and a few tortilla strips.
NOTE: Other great toppings to have on hand are Greek plain yogurt, fresh lime wedges, and avocado slices.
