Sweet Potato Chicken Chili.
This sweet potato chicken chili is packed with flavor, tastes amazing and is super satisfying. It’s a meal I love to make ahead of time and it freezes great! It’s also such a cozy dinner and you can load it up with all the toppings.
Soup’s on!
This sweet potato chicken chili is hearty, satisfying and tastes amazing. It’s filled with black beans, shredded chicken, tender sweet potatoes, peppers, diced green chiles and more. If you’re looking for a meal to make to get you through a busy holiday week, let this be it!
It’s been a few weeks since I shared a new soup recipe, which for me is a lifetime. I make so many new soups to test and try out – it’s truly my favorite thing to do! This cozy season where you can make a big pot of soup feels like a giant hug.
And it serves us for days too, which is even better.
I love how WARMING this chili is.
Which, yes, sounds bizarre. It is soup after all. Maybe it’s the color or just the fact that it has so many delicious things inside. But it is soul warming. Heart warming!
It’s easy too. I highly suggest using a rotisserie chicken. Make it super simple on yourself.
This is how I make it!
First, I saute my onions, peppers and garlic until soft. Easy!
Next, I add in some shredded rotisserie chicken and the cubed sweet potatoes. This is where I like to add all my spices too. They get mixed in with the vegetables, potatoes and chicken and the heat activates all the flavor.
Then comes our fire roasted tomatoes. These are key, of course. They are also basically all I use, if there is something that calls for diced or crushed tomatoes.
Black beans! I almost always use pinto beans in my chili recipes – they are my go-to. But! I really feel like sweet potatoes and chicken calls for black beans. It’s the best choice here and really works in the chili.
Chicken stock is next. This will help the sweet potatoes cook as the soup simmers. Yes, it’s slightly thinner than your traditional super chunky chili. But it works!
I let this all marry together in the pot for a while. Bring it to a boil, reduce it to a simmer and cook, covered, for around 20 to 30 minutes until those potatoes are tender. You don’t want them falling apart, but you want them tender enough to bite.
I’ll do a final taste and add more salt and pepper if needed. Remember – when it comes to soup, they require a good bit of salt. They are only as flavorful as your stock and seasonings. If you feel like a dish “has no flavor,” then you probably haven’t added enough salt!
The toppings are where we all fall in love.
I adore topping this with some grated cheddar right when it hits the bowl. It gets so melty and makes a cheese blanket on top!
Of course, there is cilantro, green onions, sour cream and more. Whatever you love!
And those darn chili cheese fritos are pretty good too.
You can even stir in some frozen corn right at the end. There are so many options!
This is such a wonderful soup to make for work lunches or make-ahead meals. It freezes great too! I love to use souper cubes to freeze my soup in lunch portions for myself. I will take out multiples if I’m going to serve it for dinner!
Sweet Potato Chicken Chili
Sweet Potato Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 2 (4 ounce) cans diced green chiles
- 2 large sweet potatoes, peeled and chopped
- 2 cups cooked, shredded chicken
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 28 ounces crushed fire roasted tomatoes
- 2 (14 ounce) cans black beans, drained and rinsed
- 4 to 6 cups chicken stock
- for topping: grated cheddar green onions, chives, sour cream, fritos, tortilla chips, cilantro
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook, stirring often, until softened, about 5 to 6 minutes.
- Add in the green chiles, potatoes and chicken. Stir to combine. Add in the paprika, chili powder, cumin, onion powder and garlic powder. Stir until it coats everything and cook for 3 to 4 minutes, stirring often.
- Pout in the tomatoes, beans and 4 cups of the stock. Bring the mixture to a boil then reduce it to a simmer. If you need more stock to cover everything, feel free to add it in. But you don’t want to make it too brothy!
- Cover and simmer for 20 minutes, or until the potatoes are tender. Taste and season with additional salt, pepper or spices as desired.
- Serve topped with grated cheese, green onions, tortilla chips or your favorite toppings!
Did you make this recipe?
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I appreciate you so much!
Hugs.
One Comment on “Sweet Potato Chicken Chili.”
This is delicious and makes a ton of servings! My son might even just eat it. Thanks so much!