Sweet Potato Chicken Chili {PALEO}

Sometimes, you buy lots of sweet potatoes for Christmas Dinner.  Sometimes, you forget about them.  Sometimes, when you are getting dressed you look up to discover a bag of sweet potatoes.  In. Your. Closet.  It seemed like a good place to store them at the time, really!  And, not having to prepare those sweet potatoes made for a very, very relaxed Christmas dinner.  Which was nice, because I really killed myself for Thanksgiving.  So.  Upon finding my sweet potatoes I decided I needed to do something with them.  The result was delicious.  Even the boys gobbled up this chili.  And!  I had some for lunch today; I am happy to report that it was even better the second time around.  So without further ado, Sweet Potato Chicken Chili:

Sweet Potato Chicken Chili {Paleo}

Sweet Potato Chicken Chili {PALEO}

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 3 chicken breasts
  • cumin
  • salt and pepper to taste
  • Paleo friendly fat of choice
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 3 or 4 stalks celery, chopped
  • 2 – 7 oz cans green salsa (look for something with no added sugar, soy, etc.)
  • 1 – 14.5 oz can diced tomatoes
  • 2 large sweet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1/2 cup cilantro, chopped
  • fresh tomato, cilantro and avocado for garnish

Directions:

  1. Grab your chicken breasts, give them a rinse, then pat them dry.  Put the breasts in a bowl and season with salt, pepper and cumin.  Rub the spices into the meat making sure it is coated.
  2. Take your soup pot and heat 2 tablespoons of your fat of choice over medium high heat.  I used olive oil, it was what I had.  When the oil comes to temperature, add the chicken.  Don’t crowd the pot; I cooked the chicken in two batches.  Cook the chicken about 4 or 5 minutes per side, depending on how thick the breasts are.  When they are done, take them out of the pot and set aside.
  3. Next, you’ll want to add the onions and garlic.  You may have enough fat in your pan to cook the onion and garlic without having them stick, and you might not.  Add more fat if you need it.  Then cook the onion and garlic until translucent, about 5 minutes, scraping up any goodness leftover from the chicken.  Add the celery.  Cook a few more minutes.
  4. Add the green salsa and tomatoes.  Stir, then add your sweet potatoes.
  5. Chop the cooked chicken breasts into bite sized pieces and add them to the soup.
  6. Next, add the chicken broth.  You will want to use enough to cover the meat and veggies.  If you want a thinner soup add more broth, for something thicker use less.  I used about 2 cups.  Bring to a simmer, put the lid on the pot and turn the heat to low.  Let the soup simmer for about 30 minutes or until the sweet potato becomes soft.
  7. Stir in the chopped cilantro.  Taste the soup.  Does it need salt?  Pepper?  Add salt and pepper if you think you need it.  Serve garnished with fresh tomato, extra cilantro and/or avocado, if desired.  Enjoy!

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