Description
This gluten-free and grain-free one-pot chicken stew recipe with sweet potatoes and black beans comes together in 30 minutes and is packed with nutrients.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 4 cups chicken stock/broth
- 15 oz. canned fire roasted diced tomatoes
- 15 oz. canned black beans, drained and rinsed
- 1 teaspoon smoked paprika
- kosher salt, to taste
- black pepper, to taste
- 2 sweet potatoes, diced into 1-inch pieces (about 4 cups total)
- 2–3 cups cooked shredded chicken
- 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- Step: Saute the onion in olive oil in a large pot over medium-high heat until soft (2-3 minutes).
- Step: Add the chicken broth, canned tomatoes, drained and rinsed black beans, smoked paprika, salt, and pepper. Bring to a boil.
- Step: Turn the heat to low and add the sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes.
- Step: Use a potato masher or an immersion blender to mash the soup a few times to thicken it, leaving some beans and sweet potatoes intact.
- Step: Turn the heat off and add the cooked chicken and parsley. Stir and allow to sit for a minute to ensure the chicken is warmed through.
- Step: Serve hot garnished with extra fresh parsley.
Notes
To make this Paleo or Whole30 compliant, omit the beans. To make this vegetarian or vegan, omit the chicken and use vegetable broth instead. For a little spiciness, add a pinch of cayenne pepper with the smoked paprika. Freeze in an airtight container for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 254 kcal
- Sugar: 4 g
- Sodium: 1015 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 35 mg