Ingredients: 1 cup diced onion
1 teaspoon garlic
2 stalks celery, diced
1 carrot, diced
3 tablespoons butter
3 teaspoons seasoned salt
1 teaspoon shallot pepper
½ teaspoon chipotle red pepper
¼ teaspoon chili powder
5 cups sweet potatoes, cubed
3 ½ cups chicken broth
1 can black beans, rinsed and drained
1 cup corn
3 cups cooked shredded chicken
1 cup cream
Directions: Cook and stir onion, garlic, celery, and carrot in butter. Add remaining ingredients, except cream. Simmer until vegetables are tender and soup is thickened. Add cream.
Serve with tortilla chips, sour cream, cheddar cheese, and chives. (From Beth Seuferer of West Des Moines)
