Chicken Chili Stew

By mamapig

Ingredients

• 1 Tbsp. canola oil
• 1 med onion, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, chopped
• 1 sm jalapeno, seeds removed and chopped
• 1 Tbsp. chili powder
• 4 cup chicken broth
• 1 med sweet potato, peeled and cubed
• 2 cup salsa verde, store bought
• 12 oz. leftover roast chicken meat, skinned and shredded into lg pieces
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup packed fresh cilantro, chopped
• Kosher salt and freshly ground pepper
• 1 avocado, diced, for garnish
• Sour cream, for garnish

Details

Servings 6
Adapted from pauladeen.com

Preparation

Step 1

Heat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeno and sauté until soft, about 4 minutes. Add chili powder and season with salt.

Stir in the chicken broth, sweet potato, and salsa verde, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.

Stir in the shredded chicken and beans. Reduce heat to moderately low and simmer, covered, 10 minutes. Stir in cilantro at the end of cooking. Ladle into soup bowls and top with some diced avocado and a dollop of sour cream.