Description
Sweet white chicken chili with sweet potatoes brings creamy comfort to your bowl with tender chicken, hearty beans, and chunks of naturally sweet potato that balance out the savory flavors. Your family will appreciate how this one-pot meal comes together easily on a weeknight while filling the kitchen with warm, welcoming aromas.
Ingredients
Scale
Protein and Vegetables:
- 1 pound boneless chicken breast
- 2 medium sweet potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup corn, frozen or fresh
- 1 can white beans, drained
Broth and Seasonings:
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Garnish:
- 1/4 cup cilantro, chopped
Instructions
- Heat your large pot over medium-high heat and sauté 1 medium chopped onion and 2 minced garlic cloves for about 3 minutes until they soften and become fragrant.
- Add your 2 medium diced sweet potatoes to the pot and let them cook for 5 minutes, stirring occasionally so they start to soften.
- Place your 1 lb boneless chicken breast into the pot and cook it at medium-high heat for 6-8 minutes, turning it halfway through until the outside browns.
- Pour in 4 cups of chicken broth and increase your heat to bring the mixture to a rolling boil, which takes about 3-4 minutes.
- Stir in your 1 can of drained white beans, 1 cup of corn, 1 tsp cumin, 1 tsp chili powder, and salt and pepper to your taste.
- Reduce your heat to medium-low and let everything simmer gently for 20-25 minutes until your sweet potatoes are completely tender when pierced with a fork.
- Remove your chicken breast from the pot and shred it using two forks or your hands once it cools slightly, then return the shredded meat back into your chili.
- Stir in your 1/4 cup of fresh chopped cilantro right before serving, and taste the chili to adjust seasonings if needed.
Notes
- Dice your sweet potatoes into small, uniform pieces so they cook at the same rate as the rest of your ingredients and become tender by the end.
- Brown your chicken properly in step 3 before adding the broth, since this creates flavor that makes your whole chili taste richer and more developed.
- Taste your chili before serving and adjust the spices to your preference, since some people like more cumin or chili powder than others.
- For a creamier texture, stir in a splash of heavy cream or coconut milk during the last few minutes, which works especially well if you’re cooking for people who prefer milder flavors.
- This recipe works great for meal prep since the flavors actually improve when the chili sits in the refrigerator overnight, so don’t hesitate to make it a day ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg