Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups cubed sweet potato ( ½-inch)
1 medium green bell pepper, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can low-sodium cannellini beans, rinsed
2 cups low-sodium chicken broth or homemade chicken stock
1 cup frozen corn
2 cups cubed cooked chicken ( ½-inch; about 10 ounces)
¾ teaspoon salt
¼ teaspoon ground pepper
Sour cream, avocado and/or cilantro for garnish
Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro, if desired.
324 calories;10 g fat(2 g sat); 8 g fiber; 35 g carbohydrates; 26 g protein; 29 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8,680 IU vitamin A; 24 mg vitamin C; 86 mg calcium; 3 mg iron; 570 mg sodium; 793 mg potassium
Vitamin A (174% daily value), Vitamin C (40% dv)
Used red pepper as it was all I had.other than that made exactly. For me it was a good 4 servings. Definitely will put this on my make it often list. A time investment in the prep stage, but oh so worth it!
September 24, 2018
By: April Rompa
This was very easy and quick. The flavors we're perfect together. I did not add the corn, as I do not care for this in my cooking. I thought the sweet potato was perfect with the sour cream and avocado and cilantro although, the sweet potatoes did not get too much rah!. I loved this with a slice of Italian bread and butter, yum! I will be making this again!
February 07, 2018
This was great and simple to make! It was a hit with my family, as well. No leftovers. :)
February 07, 2018
Use all fresh ingredients, and you will have a magnificent meal. This recipe is a keeper!
February 01, 2018
Absolutely fan-flippin'-tastic! NOM!
My husband hates beans, so I omitted those and I used less salt. I used half green pepper and half red pepper instead of just green. I also put just a little sprinkle of cheddar on top of the sour cream for looks.
This is literally one of the best things I've had. It has a great texture and just the right amount of sweet & spicy. Total winner!
January 26, 2018
Super easy and tasty. We used black beans because we had them. We thought avocado and plain yogurt were a must. Added a nice rich smoothness to the dish. Definitely a keeper!
January 14, 2018
This recipe was part of an email I received this week. It’s a great recipe. Make it, eat it, enjoy it!1
January 05, 2018
By: Momma Cooks
Great flavors and consistency. Was enjoyed by all.
January 01, 2018
I had left over chicken and sweet potatoes that were going bad, so i needed to do something.. I follow the recipe to the letter, and I finished the entire pot in one day...loved the health benefits