Tips and Warnings

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: For up to 3 months. Thaw overnight in the fridge and simmer on low to reheat.
• To make this soup in a slow cooker, cook on Low for 6-8 hours or on High for 3-4 hours.
• To cook on the stove, saute onion first. Then simmer everything for about 30-40 minutes.
• For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.
• Instant Pot: Add all ingredients in the order listed in the recipe minus water (broth), peanuts, lime and cilantro. I recommend to swoosh sweet potatoes with chicken around to separate chicken breasts so they don’t cook in a frozen blob. Freeze uncooked in a gallon size Ziploc bag. Cook from frozen on High pressure for 20 minutes, wait 10 minutes and do Quick Release.
• Slow Cooker: Same freezing instructions as for Instant Pot above. After thaw in the fridge for 24 hours before cooking. Cook on Low for 6 hours or on High for 3 hours.
• After cooking: Remove chicken and shred with 2 forks. Using an immersion blender, puree soup right inside the pot. Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional). Stir and serve hot.