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"Today, Sarah at Pink of Perfection shares this filling, warming soup filled with chicken, sweet potato, lime, ginger and a surprise ingredient: almond butter! It&amp;#039;s making me hungry. \u2014 Kim Walker  Here&amp;#039;s what I love about this soup: if you have chicken breasts in the freezer and almond butter in the door of the refrigerator, you have dinner. It tastes wonderfully exotic and fresh, but the recipe is simple and filling. Use different greens if you kale instead of collards or try another nut butter, like peanut.  Almond Chicken Soup adapted slightly from Whole Living Serves 4 4 cups chicken stock\u00E2\u00A8 1/2 yellow onion, diced 1 minced garlic clove 1 large sweet potato, peeled and diced (2 cups)\u00E2\u00A8 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces 1/2 cup smooth almond butter 1 1/2 cup collard leaves, coarsely chopped 2 tablespoons minced fresh ginger 1 lime, cut into wedges\u00E2\u00A8 chopped cilantro or mint for garnish (optional) Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper. Ladle the soup into bowls. Scatter some fresh herbs on top, if you wish, and serve with lime wedges. "^^<http://www.w3.org/2001/XMLSchema#string>
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