Zesty Sweet Potato and Chicken Soup with Chipotle EVOO and Habanero Honey Balsamic

Ingredients: 4 tablespoons Ella's Chipotle Extra Virgin Olive Oil

1/2 cup yellow onion, peeled and diced

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

3 garlic cloves, peeled and diced

2 medium sweet potatoes, peeled and diced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 tsp of Kosher Salt

2 tablespoons Ella's Habanero & Honey Balsamic Vinegar

1 14.5oz can fire-roasted tomatoes

4 cups chicken broth

2 cups rotisserie chicken, pulled or diced

2 tablespoons fresh scallions, chopped

2 tablespoons fresh cilantro, chopped

Cornbread for dipping and sopping

Instructions:

Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add the onion, bell peppers, garlic, and sweet potatoes, stir to combine, and sauté for 5 minutes or until the veggies are tender-crisp. Add cumin, chili powder, and salt, stir to combine and continue to sauté for 1 minute more. Deglaze with vinegar and stir to combine. Add fire-roasted tomatoes and broth, stir to combine, and bring to a simmer. Simmer for 15-20 minutes or until the sweet potatoes are fork-tender. Add the rotisserie chicken to the pot, and continue to cook for 2-3 minutes or until the chicken is reheated. Divide soup between bowls and sprinkle with scallions and cilantro. Serve with cornbread on the side for dipping and sopping.

Enjoy!

This recipe is adapted from Season's Oils and Vinegars.