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5 from 1 vote

Jalapeno Sweet Potato Chicken Chili

Jalapeno Sweet Potato Chicken Chili is a healthy and filling soup recipe that has spicy jalapeno, sweet potato, chicken, spices, and plenty flavor.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Course: Soup
Cuisine: American
Keyword: jalapeno sweet potato chicken chili
Servings: 6
Calories: 391kcal
Author: LaKita Anderson

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts
  • 5 cups chicken broth
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 jalapeno, 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 cans (14 ounces each) fire-roasted tomatoes with garlic, undrained
  • 14 ounces black beans, drained and rinsed
  • 3 tablespoons ground flax meal
  • cilantro and Cotija cheese for topping

Instructions

  • Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  • Saute the veggies: Heat the butter in a large soup pot over medium-high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
  • Let it cook: Add the fire-roasted tomatoes, black beans, shredded chicken, and reserved broth. Stir and cover with a tight-fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  • Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again – this helps it thicken up and gives it a warm, nutty flavor.
  • Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.

Notes

**It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.
 
**Recipe from Pinch of Yum

Nutrition

Calories: 391kcal | Carbohydrates: 44g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1622mg | Potassium: 1110mg | Fiber: 10g | Sugar: 9g | Vitamin A: 17007IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 4mg