Prep 30 mins
Cook 17 mins
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, peeled
- 2 celery ribs
- 1 large onion, peeled and halved
- 1 large sweet potato
- 2 garlic cloves, minced
- 1 chipotle chile in adobo, finely chopped
- black pepper
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1 cup dry white wine
- 1 quart chicken broth, plus
- 1 cup chicken broth
- 1 lb chicken tenders, cut into bite-size pieces
- 4 scallions, thinly sliced
- 1⁄4 cup fresh cilantro leaves, coarsely chopped
- 1⁄2 cup sour cream
- 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.