Spicy Mexican Soup with Sauerkraut

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1 tablespoon olive oil
2 tablespoons minced garlic (about 4 large cloves)
1 teaspoon ancho chili powder (do not substitute regular mixed chili powder)
1 tablespoon tomato paste
3 cups chicken broth
1 medium sweet potato (about ½ pound), cut into ½-inch cubes
¾ cup sauerkraut

Heat olive oil over medium-low heat.   Add garlic and sauté until soft, about 4 minutes.   Stir in ancho chili powder and tomato paste until well blended.   Add chicken broth and sweet potato.   Bring to boil and cook for 4 minutes.   Add sauerkraut and cook until sweet potato is soft, about another 3-4 minutes.