Categories: Chicken, Main Dish, Rachael Ray, Stew

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium carrots, peeled
• 2 celery ribs
• 1 large onion, peeled and halved
• 1 large sweet potato
• 2 garlic cloves, minced
• 1 chipotle chile in adobo, finely chopped
• salt
• black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup dry white wine
• 1 quart chicken broth, plus
• 1 cup chicken broth
• 1 lb chicken tenders, cut into bite-size pieces
• 4 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup sour cream

Directions

1. Heat a soup pot over med-high heat with the olive oil.

2. While the oil heats, cut the carrots in half lengthwise, then slice into thin half-moons.

3. Add carrots to the pot, stirring to coat in the oil.

4. Chop and drop in the celery and onion, chopping them as small as you can, but don?t make yourself crazy.

5. Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces.

6. Add in the sweet potatoes, garlic, and chipotle and stir to combine.

7. Season the veggies with salt and pepper, the thyme, and bay leaf.

8. Cook the vegetables together for 1 minute.

9. Add in the wine; reduce for 1 minute; add in the stock; cover the pot, increase the heat to high.

10. When the stoup boils, remove the cover and simmer over low heat for 10 minutes.

11. Add in the cut up chicken; simmer 5 minutes or until sweet potatoes are tender and the chicken is cooked through.

12. Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro.

13. Serve each portion of stoup with a dollop of sour cream on top.

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