Jalapeno Sweet Potato Chicken Chili
Ingredients:
- 1.5 lb Boneless Skinless Chicken Breasts
- 5 c Chicken Broth
- 1 c Onions chopped
- 3 cloves Garlic minced or pressed
- 1 Jalapenos minced
- 2 tbsp Olive Oil
- 2 tsp Chili Powder
- .5 tsp Sea Salt
- 2 Sweet Potatoes peeled and diced
- 28 oz Diced Fire Roasted Tomatoes undrained
- 14 oz Canned Black Beans drained and rinsed
- .25 c Fresh Cilantro chopped
Instructions:
- Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use.
- Heat the oil in a large non-stick soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
- Add the fire roasted tomatoes, black beans, shredded chicken, and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring.
- After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Add 2 cups of water (or less, as needed) and stir to combine.
- Season with salt and pepper and serve topped with cilantro.
Nutrition
Calories: 243kcal | Carbohydrates: 23g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1155mg | Potassium: 741mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5286IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Leave a Comment