White Chicken Chili with Sweet Potatoes
This White Chicken Chili with Sweet Potatoes is spicy, filling and gluten free. It's the perfect cold weather meal.
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Servings: 6
Calories: 320kcal
Ingredients
- 4 bone-in chicken breasts skin on
- 2 tablespoon olive oil
- 2 teaspoon 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 teaspoon ginger
- 2 teaspoon cumin
- 2 teaspoon chili powder
- 2 teaspoon 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
Instructions
- 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 tablespoon 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
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.
Nutrition
Calories: 320kcal | Carbohydrates: 14g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 387mg | Potassium: 551mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6770IU | Vitamin C: 4.6mg | Calcium: 55mg | Iron: 2.4mg
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