Smoky Sweet-Potato Chicken Stoup

* *Extra Virgin Olive Oil, 2 tbsps
* Carrots, raw, 2 medium
* Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
* Onions, raw, 1 large
* Sweet potato, 1 sweetpotato, 5" long
* *Garlic (fresh, raw, 1 clove), 2 serving
* *chipotle chile pepper in adobo, 1 serving
* Salt, 1 dash
* Pepper, black, 1 dash
* Thyme, ground, 1 tsp
* Bay Leaf
* *Dry White Wine, 1 cup
* Chicken Broth, 5 cup (8 fl oz)
* *Banquet Chicken Breast Tenders (5 tenders), 2 serving(s)
* Scallions, raw, 4 medium (4-1/8" long)
* Cilantro, raw, 4 tbsp
* Sour Cream, reduced fat, .5 cup

heat soup pot over med-high heat with EVOO. while oil heats, cut carrots in half lengthwise, then slice into thin half moons. add carrots to pot, stirringv to coat in oil. chop and drop in celery and onion, chop as small as you can.
peel and then cut sweet potato into quarters lengthwise, then thinly slice into bite size pieces. add sweet potatos, garlic, and chipotle and stir to combine. season veggies w/ salt and pepper, thyme, and bay leaf. cook together for 1 min. add stock to pot, cover, and raise heat to high.
when stoup boils remove cover and simmer over low heat for 10 mins. add cut up chicken and simmer 5 mins or until sweet potatoes tender and chicken cooked through. turn heat off, discard bay leaf, and stir in cilantro and scallions, thinly sliced. serve each portion with dallop of sour cream on top.

Number of Servings: 4

Recipe submitted by SparkPeople user MARYKATEAT.