Smoky Sweet Potato Chicken Stoup Recipes

Steps:

• Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
• Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!

Steps:

• Heat a soup pot over medium-high heat with the EVOO. While the oil heats, cut the carrots in half lengthwise, then slice into thin half moons. Add the carrots to the pot, stirring to coat the carrots in the oil. Chop and drop in the celery and onion, chopping them as small as you can, but don't make yourself crazy.
• Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces. Add the sweet potatoes, garlic, and chipotle and stir to combine. Season the veggies with salt and pepper, the thyme, and the bay leaf. Cook the veggies together for 1 minute. Add the wine to the vegetables and reduce for a minute. Add the stock to the pot, cover the pot, and raise the heat to high.
• When the stoup boils, remove the cover and simmer over low heat for 10 minutes. Add the cut-up chicken and simmer for 5 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Steps:

• Heat a soup pot over med-high heat with the olive oil.
• While the oil heats, cut the carrots in half lengthwise, then slice into thin half-moons.
• Add carrots to the pot, stirring to coat in the oil.
• Chop and drop in the celery and onion, chopping them as small as you can, but don't make yourself crazy.
• Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces.
• Add in the sweet potatoes, garlic, and chipotle and stir to combine.
• Season the veggies with salt and pepper, the thyme, and bay leaf.
• Cook the vegetables together for 1 minute.
• Add in the wine; reduce for 1 minute; add in the stock; cover the pot, increase the heat to high.
• When the stoup boils, remove the cover and simmer over low heat for 10 minutes.
• Add in the cut up chicken; simmer 5 minutes or until sweet potatoes are tender and the chicken is cooked through.
• Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro.
• Serve each portion of stoup with a dollop of sour cream on top.

Steps:

• Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan. While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.