Mexican Chicken Soup

2 cups sweet potato, diced
2 tbsp Olive Oil
1 medium Onion, diced
3 clove Garlic, finely chopped
1 tsp ground Cumin
2 cups Chicken Stock
2/3 cup, chopped Tomatoes
1/2 cup Coriander, roughly chopped
2 Chicken breasts, poached and diced
1 tsp Salt
1 tsp Pepper, black

Boil sweet potato in water in a large pan for 10 minutes or until tender. Drain well

Place onion and garlic in the large pan on medium heat and fry in oil for five minutes or until onion is tender. Add Cumin and cook for a further two minutes before adding stock, tomatoes, coriander, and sweet potato. Simmer for 10 to 15 minutes or until potato is tender.

Remove from heat, cool slightly, then purée soup in an electric blender or use an electric beater adding more liquid if necessary. Return to pan.

Add cooked chicken breast to the soup and reheat for two minutes or until chicken is heated through. Add salt and pepper to taste.

Serving Size: Makes 4-6 servings (calorie count is 4 servings)

Number of Servings: 4

Recipe submitted by SparkPeople user EDMONDSDEB.