I’ve had this pinned on my Pinterest clean eating board forever, and I finally decided to try it this week. I’m so glad I did! It is really flavorful and pretty easy to make, and it made a big batch that stayed tasty for days and days! I’m including a link to the original recipe here, but I made some changes.
The original calls for boiling a whole chicken in water and then boiling the sweet potato in that water. I opted to use a rotisserie chicken, chicken broth, and frozen roasted sweet potatoes for two reasons: 1) it’s easier and 2) it’s tastier. It is a little more expensive my way, so if you’re looking to cut costs, the original would be more up your alley. Just plan on using more spices to compensate for flavor!
1 rotisserie chicken, skin removed and meat pulled off the bone (shredded)
3 cups organic low sodium chicken broth
1 package frozen roasted sweet potato (at Target!) or 1 sweet potato, peeled and diced
1 white onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp olive oil
1 pint cherry tomatoes
1 tbsp cumin
1 tbsp chili powder
1 tbsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 bunch cilantro
Heat the oil in a stockpot on medium heat. Add onions, red pepper, and sweet potatoes until onions are translucent and potatoes are soft, about 10 min (YOU COULD COOK THE POTATOES IN THE MICROWAVE AND ADD THEM WHEN YOU ADD THE CHICKEN, TOO). Add the garlic and cook until garlic is fragrant, about 1 minute. Add the chicken stock and stir to combine. Add the shredded chicken, tomatoes, cilantro, and spices. Simmer on low for at least 20 minutes, but the longer the better!