| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled
- 2 ribs celery
- 1 large onion, peeled and halved
- 2 cloves garlic, chopped
- 1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
- Salt and black pepper
- 1 teaspoon dry thyme, eyeball it
- 1 bay leaf
- 1 cup dry white wine, eyeball it
- 5 cups chicken stock
- 1 large sweet potato
- 3/4 to 1 pound chicken tenders, cut into bite size pieces
- 4 scallions, white and green parts thinly sliced
- 1/4 cup cilantro leaves, a generous handful, roughly chopped
- 1/2 cup sour cream, for garnish, optional
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 25 g |
| Cholesterol | 65 mg |
| Sodium | 1554 mg |
Reviews
I make this “stoup” often but modify it to be vegetarian. I leave the chicken out altogether or substitute with mushrooms, use vegetable stock in place of the chicken broth. Sometimes, I substitute butternut squash for the sweet potato. Depends on what is on sale. Very good with poblano and cheese quesadillas (also Rachael Ray)
Delicious! Instead of cooking my sweet potatoes (2 in the soup though, I baked in the oven, blended and added at end to make more like a cream soup. Had to add a bit of milk. Even the non sweet potato lovers in my family loved this recipe.
i love this soup. ive made it twice now. however, i do think this is a misleading recipe. first of all it took me like 45 minutes of prep-work alone, and also i had to double up on the cooking time for the sweet potato as well as the chicken. negatives aside, obviously i enjoy the recipe enough to continue to make it! yummy!
Spicy hot, temp.hot and delicious! Is great, great relief for a head cold or stuffiness. Gorgeous color. Wow. Love it!
I’m giving this four stars because it was very flavorful. However, it was too spicy for me (not for husband, though) and it takes a lot longer than the recipe suggests if you don’t want hard veggies.
In the words of my boyfriend, “This was kick-a**!” The white wine and chicken stock mixture added such a nice flavoring to the vegetables and chicken. The veggies and chicken were so tender and juicy, cooked just perfectly. I substituted a green pepper for the celery though as I’m not a big fan of it and I added in some chili powder as well as I like things spicy. I paired it with some delicious local bakery whole wheat bread with low-fat mexican blend cheese melted on top and in the words of Rachael herself, it was “yum-o!” Great recipe, definitely try it out!
Excellent quick and healthy meal! I only used 1/2 of a chile and just a drop of the sauce, not a big fan of spicy food. I used Riesling wine and omitted the cilantro/sour cream because I didn’t feel like spending the money to buy fresh cliantro since fresh herbs don’t last too long and I don’t like sour cream. It was delicious, the chile in adobo really makes a difference, def. give it a try, just go easy till you know how much heat you can take.
making this tonight for a second time, love it!
I loved this recipe! It was easy and turned out great. Not only does it taste wonderful but it is pretty healthy. I didn’t make many changes as this recipe is fine the way it is. I featured it on my food blog at DameGoodEats 🙂
Yummy and Healthy.
I had to improvise (wasn’t running out for chilis in adobo, tho’ sometime I’ll try it that way too), so I read the reviews & someone said they substituted cumin/chili powder. Judging from the reviews here it’s spicier the other way, & wasn’t sure how much cumin/chili powder to replace the chilis with, so I did it to taste…it was milder, but still yummy. I also didn’t have fresh cilantro, but not my favorite herb, so I subbed just a dash of dry cilantro and plenty of fresh flatleaf parsley. This soup was a pleasant surprise tonight…thought I was making the usual baked or fried tenders, this was a nice way to use them. Tks again Rach!
I had to improvise (wasn’t running out for chilis in adobo, tho’ sometime I’ll try it that way too), so I read the reviews & someone said they substituted cumin/chili powder. Judging from the reviews here it’s spicier the other way, & wasn’t sure how much cumin/chili powder to replace the chilis with, so I did it to taste…it was milder, but still yummy. I also didn’t have fresh cilantro, but not my favorite herb, so I subbed just a dash of dry cilantro and plenty of fresh flatleaf parsley. This soup was a pleasant surprise tonight…thought I was making the usual baked or fried tenders, this was a nice way to use them. Tks again Rach!