Chicken Chili

By LEP04

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 poblano peppers, seeded and chopped
• 1/2 cups white sweet potatoes, peeled and diced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 1/2 cups zucchini, diced
• 1 cup dry white wine
• 4 cups chicken stock
• 2 cups shredded left over chicken (the more the better...I boil 2 chicken breasts)
• 1 cup salsa
• 1/2 cup raw cashew butter
• 1 tablespoon fresh lime juice (I don't use this)

Preparation

Step 1

Heat the oil in a large stockpot over medium high heat. Sauté the onion and garlic for 2 minutes, until fragrant. dd the peppers, sweet potatoes, cumin, oregano, salt and pepper and sauté for five minutes or until the vegetables begin to soften.

Add the zucchini and wine and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients, cover and cook for 10 minutes longer until the vegetables are soft and the chicken is warmed through.