Spicy Chicken & Sweet Potato Soup
Use only 1 teaspons of chipotle if you like things milder

Yield: 10 servings (serving size: 1 cup)

2 tablespoons olive oil
1 tablespoon unsalted butter
3 cups diced yellow onions
1 cup diced celery
3 garlic cloves, minced
1 - 2 teaspoons chopped chipotle peppers in adobo sauce
1 teaspoon dried basil
1 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 medium sweet potatoes, peeled and chopped (3 cups)
8 cups low sodium chicken broth
3 bay leaves
3 cups cooked shredded chicken (about 1 pound boneless skinless 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 peppers 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 1 cup): 175 Calories; 5g Fat (23.7% calories from fat); 1g Saturated Fat; 21g Protein; 13g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 745mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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