Weight Watchers Gingered Chicken and Sweet Potato Soup

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Weight Watchers Gingered Chicken and Sweet Potato Soup

Weight Watchers Gingered Chicken and Sweet Potato  Soup

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 large Vidalia onion, chopped
  • 3 garlic cloves, minced
  • 1½ tablespoons minced peeled fresh ginger
  • 1 small jalapeño pepper, seeded and chopped
  • 3 large (about 2 pounds) sweet potatoes, peeled and cut into 1-inch chunks
  • 6 cups reduced-sodium chicken broth
  • 1 (10-ounce) package carved roasted skinless chicken breast pieces
  • 2 teaspoons lime juice
  • 6 tablespoons fat-free half-and-half
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley

Instructions

  1. Heat the oil in a nonstick Dutch oven or large saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic, ginger, and jalapeño pepper; cook, stirring constantly, until fragrant, about 2 minutes.
  2. Add the sweet potatoes and 3 cups of the broth to the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes. Remove the pan from the heat and let the mixture cool for about 15 minutes.
  3. Transfer the mixture in batches, if necessary, to a food processor or blender and puree. Return the soup to the Dutch oven. Stir in the remaining 3 cups broth, the chicken, and lime juice; bring to a boil. Reduce the heat and simmer until heated through, about 3 minutes. Divide the soup among 6 bowls, swirl a tablespoon of the half-and-half on top of each bowl, and sprinkle with the cilantro.

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