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Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium carrots, peeled
• 2 ribs celery
• 1 large onion, peeled and halved
• 2 cloves garlic, chopped
• 1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
• Salt and black pepper
• 1 teaspoon dry thyme, eyeball it
• 1 bay leaf
• 1 cup dry white wine, eyeball it
• 5 cups chicken stock
• 1 large sweet potato
• 3/4 to 1 pound chicken tenders, cut into bite size pieces
• 4 scallions, white and green parts thinly sliced
• 1/4 cup cilantro leaves, a generous handful, roughly chopped
• 1/2 cup sour cream, for garnish, optional

Description

Food Network Invites You To Try This Smoky Sweet Potato Chicken Stoup Recipe From Rachael Ray.

Food Network