Ingredients
3 cups cubed peeled sweet potatoes1/2 cup water1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes2 tablespoons canola oil3 cups shredded cabbage3 cups chicken broth1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with onions, undrained1 cup sliced celery1 cup tomato juice1 teaspoon pepper1/2 teaspoon salt
Preparation
Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain.
In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
