Wendy Cruse's Chicken Soup
1 cup diced and washed leeks
1 cup diced poblano peppers
1 cup small,diced,peeled sweet potatoes
1 cup rinsed, canned chick peas
6 cups chicken broth
1 1/2 cup shredded chicken
1T olive oil
salt and pepper
Saute all veggies in olive oil on medium for about 5 minutes.
Add in chicken,chick peas and chicken broth.
Let simmer on medium-low for about 20 minutes.
Pierce potatoes with a fork to check for doneness, they should be firm but not mushy.
Adjust seasonings and serve.