This Healthy Jalapeño Sweet Potato Chicken Chili is so simple and loaded with veggies and spices. Perfect lunch or dinner for fall!
Recipe by: pinchofyum.com
1½ lbs. chicken breasts
5 cups chicken broth
1 onion, minced
2 cloves garlic, minced
1 jalapeno, minced
2 tablespoons butter or olive oil
2 teaspoons chili powder
½ teaspoon salt
2 large sweet potatoes, peeled and diced (about 4 cups)
2 14 ounce cans fire roasted tomatoes with garlic, undrained
1 14 ounce can black beans, drained
3 tablespoons ground flaxmeal
cilantro and Cotija cheese for topping
- Poach the chicken: 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 (I did this a day in advance and just stored my chicken and broth together in the fridge).
- Saute the veggies: Heat the butter in a large 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. READ MORE
- It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.
- The nutrition information is for 7 servings, which ended up being about a heaping cup full per serving.