*We didn't put in the jalepeno since we had little girls and I personally don't like spicy
*Cut down the chili powder some as well but it still had a good kick too it but not bad at all
*Added one more sweet potato
*We also didn't have the sour cream because we forgot it at the store but it was good without it too!
This will definitely be one of those keepers! Even my girl liked it and I was really surprised at that!
Chicken Chili Stew
Ingredients:1 tablespoon canola oil
1 medium onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, chopped
1 small jalapeno, seeds removed and chopped
1 tablespoon chili powder
4 cups chicken broth
1 medium sweet potato, peeled and cubed
2 cups salsa verde, store bought
12 ounces leftover roast chicken meat, skinned and shredded into large pieces
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup packed fresh cilantro, chopped
Kosher salt and freshly ground pepper
1 avocado, diced, for garnish
Sour cream, for garnish
DirectionsHeat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeno and sauté until soft, about 4 minutes. Add chili powder and season with salt.
Stir in the chicken broth, sweet potato, and salsa verde, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.
Stir in the shredded chicken and beans. Reduce heat to moderately low and simmer, covered, 10 minutes. Stir in cilantro at the end of cooking. Ladle into soup bowls and top with some diced avocado and a dollop of sour cream.
Paula’s Note: You can find Salsa Verde in the Latin Foods section of your grocery store.