A very healthy and filling option for any night of the week. Chicken, sweet potato, qunioa and vegetable soup.
Melt butter in soup pot. Add onion and sauté until tender. Add chopped chicken to pot and cook approximately 7 minutes or until chicken is cooked through.
Reserve about 1 cup of chicken broth in separate bowl (this will be used to make the sweet potato slurry).
Add remaining chicken broth, frozen vegetables, cannellini beans, Italian seasoning, salt, pepper, cayenne pepper and rinsed quinoa to pot. Bring to a boil.
While soup is coming to a boil, prepare sweet potato slurry. Cook sweet potato thoroughly in the microwave. Cut lengthwise and scoop out potato (discarding peeling). Mash well with a fork and add to reserved chicken broth. Mix well. Pour slurry into soup pot.
Stir well and let soup simmer for about 20 minutes.