Delicious white chicken chili with sweet potatoes in a bowl

White Chicken Chili with Sweet Potatoes

BySavannah Brooks
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So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same!

Well, let me introduce you to your new best friend: White Chicken Chili with Sweet Potatoes. Seriously, if a cozy hug could be a dish, this chili would win the popularity contest in your kitchen. It’s warm, comforting, and chock-full of flavor without requiring you to pull an all-nighter in the kitchen. It’s like the perfect Netflix binge, but for your taste buds. So roll up those sleeves because we are diving into some delicious, soul-warming magic.

Why This Recipe is Awesome

Okay, let’s get real. This recipe is a real gem and here’s why: it’s idiot-proof. I mean, if I can whip this up without burning down my kitchen, so can you. We’re talking a recipe that even your slightly chaotic (and maybe a little messy) cooking skills won’t ruin. This white chicken chili is not only packed with nutritious goodies, but it also has enough flavor to make you feel like a superhero chef, without the need for any fancy culinary degrees. You can throw this together while dancing around your kitchen in your pajamas—because who needs pants when you’re cooking?

With sweet potatoes making it feel all kinds of cozy and chicken keeping it hearty, you’ll feel like you’ve just left a warm embrace from your grandma. Plus, it’s a one-pot wonder, so you’re not left scrubbing 17 different pans afterward. Yay for fewer dishes!

Ingredients You’ll Need

Now, let’s talk about what you’ll need to pull off this masterpiece. It’s like a party in your pot and everybody’s invited. Gather these fabulous ingredients:

  • 1 lb boneless chicken breast: Or as I like to call it, the protein superstar.
  • 2 medium sweet potatoes, diced: Sweet and savory vibes!
  • 1 can white beans, drained: Extra protein, no cooking required—score!
  • 1 medium onion, chopped: A classic flavor booster.
  • 2 cloves garlic, minced: Because garlic makes everything better!
  • 4 cups chicken broth: The flavorful swimming pool where all the magic happens.
  • 1 tsp cumin: For that warm, earthy kick.
  • 1 tsp chili powder: A little heat, but not too crazy.
  • Salt and pepper to taste: Season like a pro.
  • 1 cup corn, frozen or fresh: Sweet little bites of goodness.
  • 1/4 cup cilantro, chopped: The green goodness that ties it all together.

With these ingredients, you will be the star of the kitchen show. High fives all around!

Step-by-Step Instructions

Grab your favorite big pot and let’s get this party cooking. You’re just a few steps away from feeling like a kitchen wizard.

  1. Sauté the onion and garlic. Get that pot nice and hot, toss in your chopped onion and minced garlic, and let them sizzle until they’re soft and fragrant. This is the beginning of your scent-sational journey.
  2. Add the diced sweet potatoes. Toss in those colorful sweet potatoes and cook them for about 5 minutes. This is when things start to smell super inviting.
  3. Add the chicken breast. Place the boneless chicken breast into the pot and cook until it’s browned. We’re not trying to make it too complicated here; just let it brown up a bit.
  4. Pour in the chicken broth. Now, it’s time to get liquidy. Add your chicken broth and bring that bad boy to a boil. It’s about to get steamy in here—literally.
  5. Mix in beans, corn, and spices. Stir in the drained white beans, corn, cumin, chili powder, salt, and pepper. Give it a good stir because we want those flavors to know each other.
  6. Simmer for 20-25 minutes. Turn the heat down and let it simmer. You want those sweet potatoes to be tender and dreamy. Go binge-watch an episode of your favorite show; you deserve a break.
  7. Shred the chicken. Once the chicken is cooked, take it out, shred it up, and return it to the pot. It’s like giving your chicken a spa day before adding it back to the group.
  8. Add cilantro. Right before you serve, toss in the chopped cilantro for a fresh burst of flavor. Your dish just got an upgrade!

Now you are ready to dish up this flavorful goodness!

White Chicken Chili with Sweet Potatoes: 7 Comforting Tips

Common Mistakes to Avoid

Listen up, rookie. Here are some classic mistakes that could send your White Chicken Chili dreams down the drain:

  • Skipping the browning stage. If you think you can just toss everything in at once and call it a day, think again. Browning adds a depth of flavor you don’t want to miss.
  • Ignoring the spice. You see the spices lurking there? Yeah, don’t skip them. They’re not just decoration. Love them with all your heart.
  • Not letting it simmer long enough. If you think you can rush the simmer because you are hungry, just remember that good things come to those who wait.
  • Overcooking the sweet potatoes. Keep an eye on those sweet potatoes, people. We want them tender, not mushy messes.
  • Forgetting to taste. Seriously, you cooking this dish is the most important part. Taste as you go! If something seems to be missing, well, now you know what to do.

Alternatives & Substitutions

Maybe you’re out of sweet potatoes? Or perhaps you feel spicy today? Fear not. Here are some easy alternatives to keep this chili fun and flexible:

  • Chicken: If you’re a vegetarian or just feeling like a rebel, you can swap the chicken for some hearty mushrooms or a cup of chickpeas.
  • Sweet Potatoes: Not a fan? Try regular potatoes or even butternut squash. They will still give you that comforting sweetness.
  • Beans: Kidney beans or even black beans can come to the rescue if you don’t have white beans. Just make sure they play nice.
  • Broth: Feeling adventurous? Use vegetable broth instead of chicken broth. It can totally change the vibe.
  • Cilantro: Not a fan of that herbaceous bite? Parsley can step in and do the job, or you can just skip it altogether. No judgment here.

Remember, this chili is your canvas. Get creative and let your taste buds call the shots.

FAQ

Can I make this in a slow cooker?

Absolutely! Just toss all the ingredients in there and let it cook on low for about 6 hours or high for 3. Go live your life while your chili does its thing!

Is this chili spicy?

Nah, it’s got a lovely warmth but it’s not going to set your mouth on fire—unless, of course, you want it to. Go wild with the chili powder if you like a bit of heat!

Can I freeze leftovers?

Of course! Just make sure it cools down a bit first. Put it in an airtight container and it’ll keep well in the freezer for up to 3 months. It’s like having a homemade frozen dinner waiting for you.

Will my kids eat this?

Kids are tricky little creatures, but if they like chicken and a bit of sweetness from the sweet potatoes, there’s a good chance they’ll dig in. You could also leave out the beans if that’s a deal-breaker.

Do I really need the cilantro?

Well, technically no, but it does add some nice freshness at the end. If you think cilantro tastes like soap, just say “bye-bye” and move on with your chili life.

Can I add more veggies?

Totally! Carrots, bell peppers, or even zucchini would fit right in. This is chili, not a prison; feel free to shake things up.

Should I serve this with anything?

Cornbread, tortilla chips, or even a sprinkle of cheese can make great companions to your chili. Or just grab a spoon and dive in. No judgment here!

Final Thoughts

And there you have it—your fabulous White Chicken Chili with Sweet Potatoes is all set to impress. So now what? Go impress someone—or yourself—with your new culinary skills. You are officially the chef of your kitchen, and it’s time to bask in your delicious glory. Grab a bowl, pour yourself a hearty serving, and take a moment to enjoy what you’ve created. You earned it!

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White Chicken Chili with Sweet Potatoes

  • Author: admin
  • Total Time: 45
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

Warm and comforting white chicken chili with sweet potatoes, packed with flavor and easy to make.

Ingredients

  • 1 lb boneless chicken breast
  • 2 medium sweet potatoes, diced
  • 1 can white beans, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup corn, frozen or fresh
  • 1/4 cup cilantro, chopped

Instructions

  1. Sauté the onion and garlic until soft and fragrant.
  2. Add the diced sweet potatoes and cook for about 5 minutes.
  3. Add the boneless chicken breast and cook until browned.
  4. Pour in the chicken broth and bring to a boil.
  5. Mix in white beans, corn, cumin, chili powder, salt, and pepper.
  6. Simmer for 20-25 minutes until sweet potatoes are tender.
  7. Shred the cooked chicken and return to the pot.
  8. Add cilantro just before serving.

Notes

This recipe is flexible; you can substitute chicken with mushrooms for a vegetarian option.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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