Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 bay leaf
• 1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• Kosher salt and freshly ground pepper
• 2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
• 2 tablespoons chopped cilantro
• Sour cream or Mexican crema, for serving
• Chipotle hot sauce, for serving

Instructions

1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.