Dinner: Chicken Chili Stew

A hearty and easy chicken chili.

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, chopped
1 small jalapeño, 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 oz leftover roasted chicken, skinned and shredded into large pieces
1 (15 oz) can pinto beans, drained and rinsed
1/2 cup fresh cilantro, chopped and packed
1 avocado, diced, for garnish
sour cream, for garnish

Instructions

Heat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeño 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.

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