Zesty Sweet Potato & Chicken Soup

For example, this Zesty Sweet Potato & Chicken Soup uses our Habanero Honey White Balsamic Vinegar to create balance and add bright, rich acidity to the recipe. The richer elements of this soup, sweet potatoes, Hojiblanca Extra Virgin Olive Oil, chicken broth, and pulled rotisserie chicken benefit from a dash of tartness to meld its flavors together. The punchy habanero vinegar infusion adds a tongue-tingly pop of heat and fresh chili pepper flavor. The sweet, creamy Hojiblanca olive oil complements the vinegar's sweet honey notes to boost the potatoes' natural sweetness.

Ingredients: 

4 tablespoons Hojiblanca 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 teaspoon Chipotle Salt 

2 tablespoons 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 chipotle 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.