This Creamy Corn & Sweet Potato Chicken Chili is full of veggies, tender chicken and a super flavorful broth. Healthy and delicious.
Add olive oil to the bottom of a large dutch oven or stock pot. Heat over a medium flame. Add onion and 1/4 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, shredded chicken, remaining salt, chicken stock, and corn. Bring to a boil and reduce to a simmer. Simmer for 15-20 minutes until beans start to soften and sweet potatoes are fork-tender.
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. Serve with shredded pepperjack, sour cream and chopped cilantro.
While you could buy a rostisserie chicken and shred the meat, I like to buy about a pound of raw chicken, rub it with olive oil and season it with salt, pepper and ground cumin, then bake it in a 350 degree oven. Let it cool, then shred. It gives so much more flavor to the soup!
Alternatively, if you want texture similar to a traditional chili, you can also brown up 1 lb of ground chicken breast before you cook the onion and garlic.