Spicy {Or Not} Chicken and Sweet Potato Soup

This chicken recipe, Spicy {Or Not} Chicken and Sweet Potato Soup, leans on butter, red onion and red bell pepper. It makes 6 -8 servings and takes about 75 minutes.

• Yield 6 -8 servings
• Ready in 75 minutes
• Prep 20 minutes
• Cook 55 minutes

Ingredients

• 1 tablespoon butter
• 1 red onion (finely diced)
• 1 red bell pepper (diced)
• 3 ribs celery (diced)
• 6 cloves garlic (minced)
• 7-8 cups low-sodium chicken broth
• 1 1/2 pounds chicken (cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken))
• 2 sweet potatoes (peeled and diced into 1/2- inch pieces)
• 1 (14-ounce) can diced tomatoes (undrained)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 3 bay leaves
• 2 teaspoons salt
• 1 teaspoon pepper

Instructions

1. In a large pot (4 or 5 quarts), melt butter over medium heat and add onions.
2. Cook, stirring often, about 5-6 minutes, until softened.
3. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender.
4. Add remaining ingredients (don't add the cooked chicken, if using, you'll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through.
5. Discard bay leaves and serve.

Loosen a leftover bowl with a splash of water when you reheat it.