Chicken and Sweet Potato Soup with Cilantro and Lime

Chicken and Sweet Potato Soup with Cilantro and Lime

(adapted from recipes.com)

 

Yield:  Makes about 10 cups

 

4 tablespoons olive oil

2 medium yellow onions, diced (3 cups)

4 celery ribs, diced (1 cup)

3 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon ground cumin

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

2 medium sweet potatoes, peeled and chopped (about 1 pound or 3 cups)

8 cups low-sodium chicken broth

3 bay leaves

3 cups cooked shredded chicken (about 1 pound boneless chicken breasts)

1/4 cup chopped fresh cilantro

Lime wedges

 

1. Heat oil in a large heavy saucepan over medium-high heat. Add onion, and cook, stirring occasionally, 10 minutes or until tender and almost caramelized. Add celery, and cook, stirring often, 10 more minutes. Add garlic, and cook, stirring constantly, 30 seconds, being careful not to brown garlic.

2. Add basil and next 3 ingredients, and cook, stirring, about 2 minutes. Add sweet potatoes, broth, and bay leaves; bring soup to a low boil. Reduce heat, and simmer for about 40 minutes or until potatoes are tender. Stir in chicken, and cook 2 more minutes. Skim any foam from the top of the soup while cooking, and discard. Remove bay leaves, and discard. Divide soup evenly among individual bowls, and top with cilantro and lime wedges.

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