Chicken and Sweet Potato Soup with Chile and Lime

Ingredients

• 3  bay leaves 
• 1 teaspoon pepper black freshly ground
• 1 cup celery diced
• 3 cups meat from a rotisserie chicken shredded boneless cooked ( 1 pound chicken breasts)
• 2  teaspoons chipotle peppers in adobo sauce chopped
• 1 teaspoon basil dried
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1 teaspoon ground cumin 
• 20 servings lime wedges 
• 8 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 2 teaspoons sea salt 
• 1 pound sweet potatoes peeled chopped
• 1 slices garnishes: tortilla strips crispy
• 2 tablespoons butter unsalted
• 3 cups onions diced yellow

Equipment

• bowl
• sauce pan

Directions

1. Heat oil and butter in a large heavy saucepan over medium-high heat until butter melts.
2. Add onion, and cook, stirring occasionally, 10 minutes or until tender and almost caramelized.
3. Add celery, and cook, stirring often, 10 more minutes.
4. Add garlic, and cook, stirring constantly, 30 seconds, being careful not to brown garlic.
5. Add peppers and next 4 ingredients, and cook, stirring, about 2 minutes.
6. Add sweet potatoes, broth, and bay leaves; bring soup to a low boil. Reduce heat, and simmer for about 40 minutes or until potatoes are tender. Stir in chicken, and cook 2 more minutes. Skim any foam from the top of the soup while cooking, and discard.
7. Remove bay leaves, and discard. Divide soup evenly among individual bowls, and top with cilantro and lime wedges.
8. Serve immediately.
9. Garnish, if desired.