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Sweet Potato Chicken Stew Recipe

   
 

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     Sweet Potato Chicken Stew

Category   Salads - Soups - Sidedishes
Sub Category   Low-carb
Servings   4
Preptime   12 minutes
Wine/Beverage
Recommendations
  Lagunitas IPA

Ingredients
2 tablespoons extra-virgin olive oil
1 sweet onion, chopped
2 cloves garlic, minced
3 cups reduced-sodium chicken broth
1 can (14 ounces)petite diced tomatoes, drained
1 can (15 ounces) white beans, such as cannellini or Great Northern, drained and rinsed
1 teaspoon smoked paprika
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 cups shredded rotisserie chicken (skin removed)
 
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Instructions
1. In a large soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until softened and translucent. Add the garlic and cook 1 minute longer. 2. Add the broth, tomatoes, beans, and smoked paprika and stir well. Increase the heat to high and bring to a boil. Add the sweet potatoes, cover, reduce the heat to medium, and simmer for 10 minutes, or until the sweet potatoes are tender. 3. Scoop out 1 cup of stew and carefully transfer to a blender. Puree until smooth. Stir the puree back into the pot. (Alternatively, use an immersion blender to puree some of the soup directly in the pot.) Add the chicken and simmer until the chicken is heated through. Season with the salt and pepper. 4. Ladle into bowls and garnish with the parsley.
For gluten-free runners, sweet spuds offer energizing carbs. This quick stew gets its deep flavor from smoked paprika, making it taste like it simmered for hours.


Originally Submitted
5/16/2017





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