Healthy Jalapeño Sweet Potato Chicken Chili
Ingredients
The chili
-
1½
lbs.
chicken breasts
-
5
cups
chicken broth
-
1
unit
onion, minced
-
2
cloves
garlic, minced
-
1
unit
jalapeño, 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
For topping
-
to taste
unit
cilantro
-
to taste
unit
Cotija cheese
Instructions
- 1. Poach the chicken by boiling the chicken broth, adding raw chicken breasts, covering, and cooking for 5 minutes. Turn off the heat and let the chicken cook for another 20 minutes in the broth. Remove, cool, and shred the chicken.
- 2. In a large soup pot, heat butter over medium-high heat. Add onion, garlic, and jalapeño, sautéing until tender. Add chili powder, salt, and sweet potatoes, sautéing until lightly browned.
- 3. Add fire roasted tomatoes, black beans, shredded chicken, and reserved broth. Stir, cover, and simmer over medium heat for 45 minutes without stirring.
- 4. After 45 minutes, uncover and check the liquid level. Add water as needed and stir to combine. Add flaxmeal and stir again to thicken.
- 5. Season with salt and pepper, then serve topped with cilantro and Cotija cheese.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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