Sweet Potato Soup

Nutrition: Sweet Potato Soup

Recipe 2 large sweet potatoes 2 lbs diced chicken * 1 cup chopped sweet onion 1 cup chopped celery 1/2 cup carrots 2 tbsp chopped garlic 1 cup Enchilada Sauce ** 7-8 cups Chicken Broth *** Creole Seasoning ****

Substitution Items * Substitute w/ 1 cup fried hard tofu or 1 additional sweet potato for vegetarian version ** Double this for the vegetarian version (veggie broth is a lil bland). *** Substitute Vegetable Broth for a vegetarian version **** You can substitute sea salt and pepper w/ maybe some paprika

Directions Wash and cut up the chicken into small chunks, place in a bowl, season and put in fridge while you cube potatoes *** Obviously skip this step for the veggie version Scrub the sweet potatoes (or peel them) and cut into cube chunks Heat a large soup pot w/ some extra virgin olive oil Add carrots, celery and onion. Cook for five minutes. Now add the garlic, enchilada sauce and a couple tbsp of your seasoning to the pot and stir well. Let cook for a minute or so. Add the Broth now, stir and raise the heat to high. Cover the pot. Once boiling, remove the cover and add in your chicken and sweet potatoes. Lower the heat to a mild simmer and leave the cover off. Stir the soup every 5-10 minutes and season to taste. Cook until the sweet potatoes are tender and the chicken is cooked thoroughly. (It was approx 15-20 minutes for me) Enjoy.

Review Sweet potatoes contain a good amount of fiber, complex carbs, calcium, iron and vitamins A and C. They're only about 100 calories per cup. The soup came out spicy due to the fact that I used Creole seasoning and a spicier enchilada sauce. For a mild soup, use salt and pepper along with a green enchilada sauce. The recipe as stands fills a large crock-pot and serves about 5 people.