You know I love to reuse leftovers in any way possible, so I utilized the last recipe from the blog- the shredded fajita chicken, some pantry staples, and some produce from my PIP box to make this Chicken & Sweet Potato Chili for a Browns Tailgate I attended yesterday! Everyone loved the chili and couldn’t believe how easy the recipe was. Here it is, hope you love it, too!
3 cups shredded cooked chicken
2 cups sweet potato, diced, skin on is great
1 bell pepper, diced
1 cup tomato puree
1 small can tomato paste
2 cans of beans, drained and rinsed, I used black & pinto
2 cups salsa
4 cups stock, I used chicken, veggie stock is great too
1 taco seasoning packet
2 tablespoons garlic powder
salt & pepper to taste
toppings: cilantro, sour cream, cheese, tortillas, jalapeños, tortilla chips.
1. In a large soup pot, combine sweet potato, bell pepper, tomato paste, tomato puree, salsa, and stock. Bring to a simmer over medium low. Add dry seasonings, and simmer for 20 minutes.
2. Add cooked chicken, beans, and simmer for another 10 minutes. Taste for salt and pepper, and add what you need.
3. Once the sweet potatoes are soft and cooked through, you can serve, however, I like my chili to simmer on low for about an hour to fully develop the flavors! Top with your favorite toppings and enjoy! This soup freezes really well, too.