Chicken and Sweet Potatoe Soup with Chile and Lime

Ingredients

2 tablespoons Extra virgin olive oil
2 tablespoons Unsalted butter
3 cups Yellow onion diced (2 medium)
1 cup Celery chopped about 4 ribs
3 cloves Fresh garlic, peeled minced
1 Green jalapeno pepper roasted or 2 teaspoons chopped chipotle peppers in adobo sauce
1 teaspoon dried basil
1 teaspoon Ground cumin
2 teaspoons sea salt
1 teaspoon Freshly ground pepper
2 medium sweet potatos peeled and chopped
8 cups Chicken broth
3 Bay leaves
4 corn torillas
1 tablespoon Extra virgin olive oil
sea salt, to taste
Avocado slices
1/4 cup Fresh Cilantro chopped
lime wedges
3 cups cooked shredded chicken about 1 pound boneless breasts

Heat oil and butter in a large heavy saucepan over medium-high heat until butter melts. Add onion and cook, stirring occasionally, 10 minutes or until tender and almost caramelized. Add celery and cook, stirring often, 10 more minutes. Add garlic and cook, stirring constantly, 30 seconds, being careful not to burn garlic.
Add peppers and next 4 ingredients and cook, stirring, about 2 minutes. Add sweet potatoes, broth and bay leaves; bring to a low boil. Reduce heat and simmer for about 40 minutes or until potatoes are tender. Stir in chicken and cook 2 more minutes. Skim any foam from the top and discard. Remove bay leaves and discard. Divide soup evenly among individual bowls and top with cilantro, lime, avocado and crispy tortilla strips.