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Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium yellow onions, diced (3 cups)
• 4 celery ribs, diced (1 cup)
• 3 garlic cloves, minced
• 2 jalapeño peppers, roasted, or 2 teaspoons chopped chipotle peppers in adobo sauce
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 2 medium sweet potatoes, peeled and chopped (about 1 pound or 3 cups)
• 8 cups low-sodium chicken broth
• 3 bay leaves
• 3 cups cooked shredded chicken (about 1 pound boneless chicken breasts)
• 1/4 cup chopped fresh cilantro
• Lime wedges
• Garnishes: Crispy Tortilla Strips, avocado slices

Description

Save Time By Using A Store-bought Rotisserie Chicken Rather Than Baking One Yourself; It Should Yield 3 Cups Of Shredded Meat. You Can Make The Soup The Day Before And Refrigerate, Covered, Until Ready To Reheat And Serve.

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