• 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

Heat olive oil in stockpot over medium-low heat.

Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes.

Stir in chopped ginger, and minced garlic.

Sauté additional minute.

Stir in fire-roasted tomatoes. Simmer 5 minutes.

Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon.

Cook 1 minute.

Stir in chicken broth. Bring to a gentle boil.

Stir in sweet potato. Simmer 5 minutes.

Stir in cubed chicken breast. Cook through about 5 minutes.

Season soup with salt and pepper.

Serve hot in individual soup bowls.

Garnish with chopped fresh cilantro.

by Pak101.com (few years ago!) / 881 views