Ingredients

The following ingredients have 4 Servings
  • 1 medium sweet potato (peeled and cubed)
  • 2 tbsp Paleo 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)
  • 1 cup cherry tomatoes (halved)
  • 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

Instruction

  • In a medium saucepan over 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 saucepan over 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 tomatoes, 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 flavors some time to blend.
  • Serve warm, topped with avocado slices.