Ingredients:
4 Tbsp. Mild or Med EVOO
1/2 c. yellow onion, peeled and diced
1/2 c. red bell pepper, diced
1/2 c. green bell pepper, diced
3 cloves garlic, peeled and diced
2 med. sweet potatoes, peeled and diced
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
2 Tbsp. Habanero & Honey Vinegar
1-14.5 oz. can fire-roasted tomatoes
4 c. chicken broth
2 c. rotisserie chicken, pulled or diced
2 Tbsp. fresh scallions, chopped
2 Tbsp. 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 saute' for 5 min. or until veggies are tender crisp. Add cumin, chili powder and salt, stir to combine and continue to saute' for one more minute.
Deglaze with vinegar and stir to combine. Add tomatoes and broth, stir and bring to a simmer. Simmer for 15 - 20 min. or until the sweet potatoes are fork tender.
Add the chicken to the pot and continue to cook for 2 - 3 minutes or until the chicken is reheated.
Divide the soup between bowls and sprinkle with scallions and cilantro. Serve with cornbread on the side.
