Spiced Chicken Soup

Ingredients -

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

Preparation:

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.

Soup Making Tip

Cauliflower

The sweet nutty flavor of cauliflower makes it a nice addition to soups. The soft, milky white texture allows cauliflower to puree nicely as well, acting as a thickening agent.

Soup Making Tip

Eggplant

Like tomatoes, eggplants are best stored on the countertop, unwrapped. Fresh eggplants will last several days when stored at room temperature.