The simple blend of flavors gives this hearty stew that something extra.
1 T. Olive oil
I medium onion, chopped
1 yellow bell pepper, chopped
3 cloves of garlic, chopped
1 small jalapeño, seeds removed and chopped
1 T. Chili powder
1/2 tsp. cumin
Salt and pepper to taste
4 c. Chicken broth or stock
1 medium sweet potato, peeled and cubed
2 c. Salsa verde
12 oz. leftover roasted chicken
1 (15 oz.) can of pinto beans, drained and rinsed
1/2 c. Fresh cilantro, chopped
Garnishes: avocado, sour cream, tortilla crisps
Here's what to do:
|All the veggies in the pot, ready to cook.|
Stir in the chicken broth, sweet potato and salsa verde and bring to a boil. Reduce heat and simmer 10 to 12 minutes or until sweet potato is tender.
|All that's left is the simmering.|
Stir in the chicken and beans. Reduce heat to low and simmer, covered for 10 minutes. Stir in cilantro at the end of cooking. Serve in soup bowls and top with avocado chunks and a dollop of sour cream.