Chicken and Sweet Potato Soup
Serve with crusty French bread.

Servings: 10 cups

2 tablespoons olive oil
3 cups onions, diced
1 cup diced celery
3 garlic cloves, minced
1 small jalapeño peppers, roasted, skin and seed removed
1 teaspoon dried basil
1 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 cups sweet potatoes, peeled and diced
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

Heat oil and butter in a large heavy saucepan over medium-high heat
until butter melts. 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.

Add pepper and next 4 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. Serve immediately.

Per Serving (PER CUP): 179 Calories; 4g Fat (17.6% calories from fat);
1g Saturated Fat; 21g Protein; 16g Carbohydrate; 2g Dietary Fiber; 26mg
Cholesterol; 838mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.

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