Spicy Yam and Lime Chicken Soup

   You know those meals, where you think, "Why that was moderately healthy...I'll just have a a little more!" Before you know it, you ate another helping or two. And at that point, it probably isn't so healthy? This soup is that meal for me. With the yams, carrots, celery, avocado and chicken, it's easy to justify eating more than you should. And believe me, you will want more.

    I made this soup last night, and it has been the perfect lunch and dinner for the cold weather. Seattle is experiencing a bit of a snow storm. Here in Bellingham we have a good five inches or so, and are expected to accumulate a few more tonight. I'm sure readers in the Midwest are rolling your eyes and thinking, "Five inches? That's cute." But that is a lot for us! I love it so far because I haven't needed to go anywhere...we will see how I feel about it tomorrow if classes aren't canceled.

    When I moved to Bellingham, my mom gave me the recipe for this soup and I have since lost it. So, I just kinda wing it whenever I make it. Because of this, you may want to adjust the spiciness to your liking. Keep in mind this recipe is for a big pot! Tommy and I are able to get a few days out of it.

Ingredients:

• 3 large golden yams
• 1 onion
• 4 carrots
• 3 to 4 celery stalks
• 1 rotisserie chicken
• chicken stock (I bought a large 50 oz. can, and ended up adding a little water)
• 3 or 4 cloves of garlic
•  chipotle peppers in adobo sauce (small can will do)
• 1 lime
• 1 avocado (optional)
• fresh cilantro (optional)
• 1/2 cup salsa verde
• 2 tablespoons butter or olive oil
• 3 to 4 bay leaves
• sage
• dried cilantro
• thyme
• rosemary
• salt and pepper

1. Shred rotisserie chicken. I like to do this while it's still warm. If you have chicken drippings on the bottom, throw them in your pot. Adds lots of flavor! Set chicken aside.
2. Dice onion and garlic, and cook in butter or oil until translucent. Add some salt and pepper.
3. Remove skin from carrots and yams. Chop carrots and yams into bite sized pieces and add to pot.
4. Chop celery and add to pot.
5. Here is where you add your dry spices. I don't really measure my spices very well. But don't be afraid of them...trust your nose! I would say a tablespoon of thyme, rosemary, dried cilantro. I add a little less of the sage.
6. Add more ground black pepper, and bay leaves.
7. Remove three or four chipotle peppers from can, chop, and add to pot. I like to add a big spoon of the adobe sauce as well. 
8. Add shredded chicken. 
9. Add chicken broth.
10. Cut one lime into four pieces, squeeze juice into broth and toss the wedges in. 
11. Add salsa verde.
12. Bring to a boil, and let cook for about 10 minutes. Reduce heat, cover, and let simmer for about 30 minutes, or until veggies start to get soft.
13. Taste! I sometimes need to add a little chicken base. Not spicy enough for you? Add another chipotle pepper!
14. Once all the veggies are done, turn off heat and let sit for 20 minutes. 
15. Top soup with avocado and fresh cilantro. Enjoy!