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Ingredients -
1 tablespoon Olive Oil 2 cups finely chopped Onions 2 tablespoons finely chopped, peeled Fresh Ginger 2 tablespoons minced Garlic 1 cup canned Diced Fire-Roasted Tomatoes 1 tablespoon Ground Coriander 1 tablespoon Ground Cumin 1/2 teaspoon Ground Cardamom 1/4 teaspoon Ground Cinnamon 4 cups Fat-Free Low-Sodium Chicken or Vegetable Broth 1 (12 ounces) Sweet Potato, peeled and cut into 1/2-inch dice (about 2 cups) 12 ounces Boneless, Skinless Chicken Breast, cut into 1/2-inch cubes Coarse Salt, to taste Fresh Ground Black Pepper, to taste 1/4 cup chopped Fresh Cilantro Leaves
Preparation:
- Heat olive oil in stockpot over medium-low heat.
- Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes.
- Stir in chopped ginger, and minced garlic.
- Sauté additional minute.
- Stir in fire-roasted tomatoes. Simmer 5 minutes.
- Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon.
- Cook 1 minute.
- Stir in chicken broth. Bring to a gentle boil.
- Stir in sweet potato. Simmer 5 minutes.
- Stir in cubed chicken breast. Cook through about 5 minutes.
- Season soup with salt and pepper.
- Serve hot in individual soup bowls.
- Garnish with chopped fresh cilantro.
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