Tomorrow Hahn has a race he’s been training for over the last several months, which means we’ve been eating sweet potatoes all day e’ry day for some time now.
Trying to mix it up a bit, we made this sweet, spicy, light and creamy Chicken and Sweet Potato Bisque.
And now you can too!
Sidenote: Traditionally a bisque has shellfish in it, but I thought it sounded prettier than Chicken and Sweet Potato Soup, so there you go.
Click here to view the video!
- A package of chicken tendies
- 1 onion, diced
- 2 sweet potatoes, diced
- 1 apple, peeled and diced
- 1 jalapeno, diced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 can coconut milk
- 4 cups chicken or veggie stock
- 1 tsp coriander
- 1 tsp paprika
- Extra virgin olive oil
- Cotija cheese, crumbled
- Pomegranate seeds
Preheat a pan over medium heat.
Season your chicken tenders with salt and pepper before adding them to the pan with enough water to partially submerge the chicken.
Cover and simmer until cooked through and shreddable. This should take about 15 to 20 minutes.
Set shredded chicken aside to cool.
In a deep pot, heat a tablespoon of olive oil over medium heat.
Add onion, season generously with salt and pepper.
Saute until onion is soft. This should take about 5 minutes.
Add potato, apple and jalapeño.
Saute until soft. This should take about 5 more minutes.
Add garlic, ginger, coriander and paprika.
Stir to incorporate before adding stock and coconut milk.
Bring to a boil, reduce heat and cover.
Simmer until the potatoes are tender, which should take about 20 minutes.
Remove soup from heat and blend until smooth and creamy.
Season to taste.
Add shredded chicken to the mix.
Serve garnished with Sriracha, cilantro, Cotija cheese and pomegranate seeds, alongside a nice crusty bread.