| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 bay leaf
- 1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
- 2 tablespoons chopped cilantro
- Sour cream or Mexican crema, for serving
- Chipotle hot sauce, for serving
Instructions
- 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
- 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
- 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.
Reviews
Tweaked a bit…made in slow cooker so kept things whole/large slices, had shallots instead of onions, added cinnamon and plain Greek yogurt didn’t use cilantro, sour cream or hot sauce. Added all ingredients but flour and yogurt to crockpot. Scooped chicken and bay leaf out after 4.5 hrs on high, added flour and yogurt and used immersion blender til smooth, shredded chicken with fork and return to crock for 1 more hour on low. Delish!!