A comforting soup made with tender chicken, sweet potatoes, coconut milk, and smoky chipotle peppers.

1 tablespoon olive oil

1 cup diced onions

3 cloves garlic, minced

1 tablespoon tomato paste

1 can (14.5 ounces) diced tomatoes

4 cups diced sweet potatoes

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 pound chicken breasts

2 1/2 cups chicken broth

1/2 cup full-fat coconut milk

1/2 cup chipotle peppers in adobo sauce

2 cups diced bell peppers

1 can (15 ounces) black beans, rinsed and drained

Salt and pepper, to taste

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1. Warm olive oil in a large pot and sauté onions with salt and pepper until softened.

2. Stir in garlic and tomato paste and cook briefly.

3. Add tomatoes, sweet potatoes, spices, and seasoning, stirring well.

4. Place chicken on top and pour in broth. Simmer until chicken is cooked through.

5. Blend coconut milk with chipotle peppers until smooth.

6. Remove chicken, stir in peppers, beans, and chipotle mixture, then shred chicken and return to pot.

7. Adjust seasoning and serve warm.

Adjust chipotle amount to control heat. Serve with lime juice, avocado, or tortilla chips if desired.