This White Chicken Chili with Sweet Potatoes is spicy, filling and gluten free. It’s the perfect cold weather meal.
Did you hear about the snowstorm yet?
Yep, it’s coming and it’s going to hit the East Coast pretty hard. My kids are already planning to be home from school on Friday.
I am not super excited about this impending storm, so I headed to the mall today. What better way to not think about being stuck inside for four days then shopping at Lululemon (and Nordstrom, JCrew and Sephora)? Seriously, a little bit of retail therapy can work wonders to distract you. I highly recommend it.
What to say about Lululemon? I love it and I hate it. There are always cute skinny girls in there trying on pants saying things like, “Are you sure the 4 is not too big? Maybe I should try a 2.”
For Pete’s sake, don’t torture the rest of us with that nonsense. Needless to say, I did not get any pants today…it was way too stressful. It’s almost as bad as bathing suit shopping. I stuck to the safety of tops.
My house is filled with joy these days because the news of the storm has had the kids flying high all week. I do enjoy a snow day now and then; I’m not a total scrooge. I love cozying up and sleeping in one room when the power goes out. I love electronics running out of power and kids forced to play board games. I love having a fire in the family room and roasting indoor smores. Aww, maybe it won’t be so bad after all.
The best part is I sent a mass e-mail to my neighbors telling them to stock up on essentials for a blizzard party at my house.
- dog food
Wouldn’t it be a treat to have this delicious soup made for the cold, snowy days ahead?
This is a recipe I have been making for years. I found it on one of my favorite blogs – Gluten Free Goddess. You must check her recipes out. They are amazing. She is so talented the way she can make anything gluten free + delicious.
This White Chicken Chili with Sweet Potatoes is the perfect combo of sweet and spicy. It can easily be adapted to be less spicy – just leave out the red pepper flakes. The chicken is prepared by roasting it in the oven with the skin on. This is my all time favorite way to prep chicken. I made extra and have a huge batch of shredded chicken for enchiladas, chicken noodle soup, tacos, quick pastas, and salads.
- 4 bone-in chicken breasts skin on
- olive oil
- 2 tsp herbs de Provence
- 4 cloves garlic chopped
- 1 medium red or white onion diced small
- 2 sweet potatoes peeled and cubed
- 1 cup tomatillo salsa verde
- 1 tsp ginger
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp oregano
- a dash of red chili flakes optional
- 2 cans of cannellini or kidney beans rinsed and drained
- 4-5 cups of chicken stock I prefer stock over broth
- Lime juice cilantro, cheddar cheese and avocado for garnish
Preheat oven to 400°.
Place chicken breast on a sheet pan and drizzle both sides with olive oil.
Sprinkle with salt, pepper, and herbs de Provence.
Roast the chicken skin side up for about 35 minutes or until done in the middle. (Check with a thermometer)
Heat 2 tbsp olive oil in a dutch oven. Add chopped onion and garlic and saute for about 5 minutes.
Add cubed sweet potatoes and ginger, cumin, chili powder, red pepper, and oregano.
After a few minutes, add chicken stock, beans, and salsa verde. Stir.
Bring to a boil, reduce heat and simmer with lid on for about 10 minutes.
Meanwhile, tear pieces of chicken up by hand and shred. Add to the soup,
Cook until warm.
Season with salt and pepper to taste.
Top with cilantro, cheese, avocado and lime juice.
Notes: I prefer a thinner soup so I add more broth but you can add less.
Herbs de provence is a spice mix that can be found at any grocery store.
Adapted from this recipe from Gluten Free Goddess.
Need more soup recipes? Try these…