Saturday, February 20, 2021

Chicken Chili with Sweet Potatoes #SoupSaturdaySwappers

This southwestern style chili made with chicken and sweet potatoes is a perfect one pot meal.  Crumble up some tortilla chips to add instead of crackers. Serve it up with some cornbread or tortillas. Pour yourself a Margarita or Cervesa and ENJOY!!


Join the gang over at Soup Saturday Swappers as we celebrate National Potato Month.....

Did you know that February is National Potato Month?  I did so I asked my fellow Soup Swappers to share a recipe featuring this nutritious and wonderful staple.

Let's take a look at what they brought to the table......



This spicy chili not only tastes amazing but it is amazingly good for you too.  It is a great way to use leftover chicken and is chock full of vegetables.  

Are you a food blogger?  We would love to have you join us each month as we create soups based on a theme or ingredient chosen by one of the members of our group.  Simply leave a message below letting me know you are interested, along with a link to your blog, and I will be happy to send you an invitation.

 


One pot meals, Soups, Chili, Southwestern, Chicken, Vegetables
Soup and Stews
Tex Mex
Yield: 6 servings
Author: Wendy Klik
Chicken Chili with Sweet Potato

Chicken Chili with Sweet Potato

This southwestern style chili made with chicken and sweet potatoes is a perfect one pot meal. Crumble up some tortilla chips to add instead of crackers. Serve it up with some cornbread or tortillas. Pour yourself a Margarita or Cervesa and ENJOY!!
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 2 T. olive oil
  • 1 lg. vidalia onion, chopped
  • 3 cloves garlic, minced
  • 1 lg. sweet potatoes, peeled and cut into 1/2" dice
  • 1 green pepper, seeded and chopped
  • 2 T. chili powder
  • 1 t. cumin
  • 1 t. dried oregano
  • 1 (15 oz) can white beans, drained and rinsed
  • 2 c. chicken broth
  • 1 (15 oz) can sweet corn, drained
  • 2 c. cooked, cubed chicken
  • salt and pepper, to taste

Instructions

  1. Heat oil in large soup pot over medium high heat.  Add onion, garlic, sweet potato and green pepper.  Cook and stir until vegetables are fragrant and starting to soften.   Stir in the chili powder, cumin, oregano, salt and pepper.  
  2. Add the beans and broth to the pot and bring to a boil.  Reduce heat, partially cover and simmer for 15-20 minutes.
  3. Stir in the corn and chicken.  Increase heat to medium high and cook until heated through.

Notes:

Adapted from a recipe found at Eating Well

16 comments:

  1. I think this looks just perfect for this weekend! Thanks for hosting. I'll be thinking about you. Take care.

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  2. Yum...I love sweet potatoes in chili! One of my favorite ways to make chili!

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  3. This looks delicious Wendy. I love good for you dishes with lots of nutrition. xoxo

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  4. This is hearty and comforting meal! Sweet potatoes are my favorite and would love to try those in chili too.

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  5. Looks delicious with the sweet potatoes. Very healthy too.

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  6. What a wonderful comforting combination. Sweet potatoes in chili sounds delicious

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  7. I love a big bowl of Chicken Chile, would never have thought of adding sweet potatoes, but I bet it tasted amazing.

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