Serves 4
Ingredients
- 1 medium sweet potato, peeled and cubed;
- 2 tbsp cooking fat;
- 2 tbsp extra-virgin olive oil;
- 1/2 onion, sliced;
- 4 cloves garlic, minced;
- 1/4 tsp ground cumin;
- 4 cups chicken stock;
- 1/2 roast chicken, shredded;
- 2 tbsp fresh cilantro, finely chopped;
- juice of 1/2 lime;
- 1/2 ripe avocado, sliced;
- Sea salt and freshly ground black pepper to taste;
Preparation
- In a medium sauce pan over a medium-high heat, bring some water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes, until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.
- In a large sauce pan over a medium-high heat, combine the cooking fat with the olive oil. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.
- Add the garlic, cumin as well as salt and pepper to the pot. Mix well and cook for another minute.
- Add the chicken stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, followed by the lime juice, cooked sweet potatoes and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavours some time to blend.
- Serve warm topped with the avocado slices.