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 |
1. Heat olive oil in stockpot over medium-low heat.
2. Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes.
3. Stir in chopped ginger, and minced garlic.
4. Sauté additional minute.
5. Stir in fire-roasted tomatoes. Simmer 5 minutes.
6. Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon.
7. Cook 1 minute.
8. Stir in chicken broth. Bring to a gentle boil.
9. Stir in sweet potato. Simmer 5 minutes.
10. Stir in cubed chicken breast. Cook through about 5 minutes.
11. Season soup with salt and pepper.
12. Serve hot in individual soup bowls.
13. Garnish with chopped fresh cilantro. |
