“Stoup” is a word created used by Rachael Ray, it’s thicker than a soup and thinner than a stew therefore a “stoup”
This stoup got a definite thumbs up from the adults in the family. I gave it a high 8 thanks to its quick and easy preparation. It’s also very healthy and quite tasty. I of course had to modify the recipe a bit due to lack of ingredients but it still turned out great. I didn’t have carrots so I substituted more sweet potato. I exchanged extra chicken stock for the white wine and I left out the bay leaf simply because I didn’t have one. In hindsight I would add only one chipotle chili. The stoup wasn’t too hot to handle but it may have been a bit more comfortable with one less chili.

Mom gave the Stoup an 8 she also thought one less chili would benefit us all. Mom’s normally not a big “chipotle” fan but liked it this time. Kurt and Dad also cleaned there bowls and gave positive marks.

As for the Roasted Poblano Quesadillas we were all pretty pleased and ratings ranged between an 7 and 9. They went well with the stoup and made good “dunkers”. I do think and Mom agrees the quesadillas would be tastier with a smoked cheddar. This was my first time to roast peppers and I found it to be really simple. I will definitely be doing more of it in the future.

What did the kids think about the stoup? Well…us grown ups ate it all before they got a chance to taste it. Actually after trying it myself I thought it a bit spicy for their taste so I made them some extra quesadillas. To sum it up this is one you’ve got to try! Here are the recipes below, I altered the one found on foodnetwork.com to match the way she made it on the show. There were a few variations in preparation so I went with how I saw her do it.

Smoky Sweet Potato Chicken Stoup
Recipe courtesy Rachael Ray- 30 minute meals
See this recipe on air Saturday Apr. 28 at 8:30 AM ET/PT.

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional

Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.

While soup pot heats, peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the sweet potatoes to the pot while it heats, stirring to coat the potatoes in the oil. Chop carrots in half lengthwise then slice into thin half moons, add to pot. Finely chop and drop in celery then thinly slice the onion and add it as well. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, add the cut chicken and simmer until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Serve with

Roasted Poblano Quesadillas
Recipe courtesy Rachael Ray

2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Heat the broiler to high.

Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.

Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.