Floating Olive Branch
Zesty Sweet Potato & Chicken Soup


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 


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.