Creamy Corn and Sweet Potato Chicken Chili

This Creamy Corn & Sweet Potato Chicken Chili is full of veggies, tender chicken and a super flavorful broth. Healthy and delicious.

Course Soup

Cuisine American

Keyword chicken chili, white bean chili, veggie chili, chicken soup, chicken and vegetable soup

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 177kcal

Author Nicole

Cost $15

Equipment

Dutch oven

Ingredients

2 tbsp olive oil, divided
2 lbs chicken tenders
4 oz diced pancetta
1 cup diced onion
1 1/2 tsp salt, divided
2 medium jalapeños, finely diced
2 medium bell peppers (any kind), chopped
2 cups diced sweet potato
2 tbsp ground cumin
1 tbsp ground oregano
2 tsp smoked paprika
4 large garlic cloves, minced
1- 14.5 oz can white beans, drained and rinsed
4 oz canned diced green chiles
1 1/2 cups fresh or frozen corn kernels
2 1/2 cups low sodium chicken stock
3 oz light cream cheese
sour cream, pepperjack cheese and cilantro for serving

Instructions

Add pancetta to a large dutch oven or similar sturdy pot. Turn the heat on medium-high. Render the fat until crisp. Use a slotted spoon to remove the pancetta. Leave the fat.
Season the chicken tenders with salt and pepper, I typically use 1 teaspoon per pound of meat. Add the chicken to the pot with the pancetta fat, do not overcrowd the pan so the chicken can sear. If needed, work in two batches. Sear the chicken until golden brown on each side, about 3 minutes on the first side, 2-3 on the other. The chicken tender should easily release from the pan when it is properly seared. Do not worry about cooking it through, it will finish cooking in the chili. Remove chicken from the pan and set aside on a plate.
Add the remaining olive oil to the bottom of the pot. Add onion, peppers, jalapenos and 1/2 teaspoon salt. Sweat for 3-4 minutes until softened. Add garlic, sweet potato, another 1/4 teaspoon salt, cumin, oregano, and paprika. Sweat another 2-3 minutes until the sweet potatoes begin to soften.
Add white beans, green chiles, reserved pancetta, seared chicken (with accumulated juices), remaining salt, chicken stock, and corn. Bring to a boil and reduce to a simmer. Simmer for 20-25 minutes until beans start to soften, sweet potatoes are fork-tender and chicken is cooked through. I like to simmer for another 20-25 minutes if time allows. Season with salt and pepper. Use two forks to find the chicken tenders and shred as much or as little as you want. I like it to be mostly shredded so the soup gets nice and thick.
Turn the heat down to low and add cream cheese, stir until melted. I like to use a wooden spoon to break it up and help it melt faster. Season to taste with salt and pepper one last time. Serve with shredded pepper jack, sour cream and chopped cilantro.

Notes

Iff you must, you can use 2 cups of rotisserie chicken. However cooking your own chicken adds extra flavor.

Alternatively, if you want texture similar to a traditional chili, you can also brown up 2 lbs of ground chicken breast before you cook the onion and garlic.

Nutrition