Chicken and Black Bean Chili

By Moxey2009

Ingredients

• 1 Tbls olive oil
• 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 1 large onion, chopped
• 1 tablespoon minced raw garlic
• 1 large sweet potato, peeled and cubed
• Two 14.5-ounce cans diced tomatoes with lime juice and cilantro
• One 19-ounce can mild green or red enchilada sauce
• One 7-ounce can chopped green chilies
• Two 15-ounce cans black beans, rinsed and drained
• Two 14-ounce cans chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup frozen corn
• 2 tsp cumin
• 1 tsp chipotle chili pepper powder
• 1 chicken bouillion cube

Preparation

Step 1

Saute chicken pieces in olive oil until no longer pink, remove from pan and set aside.

Saute onion and garlic for 2 minutes, then add remaining ingredients. Bring to a boil, then reduce heat and simmer 15 minutes or until sweet potato is tender.

Stir in cooked chicken. Taste and adjust seasonings. Serve over hot jasmine rice.

Sprinkle with cheese or add a dollop of sour cream.