Sweet Potato With White Chicken Chili Topping for an Easy Weeknight Meal

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

White chicken chili topped sweet potato

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

Stuffed poblano peppers

These are easy, not too hot, and pair perfectly with any Mexican food leftovers you may need to use. We had some pinto beans that I wanted to use creatively and with some leftover pozole my mom made the night before that we served on the side of this. The combo was perfect.

I made enough for two of us to each have one half, and another half to fry an egg on in the morning. You could easily double or even triple this recipe for a larger family meal.

Ingredients:

  • Two medium sized poblano peppers
  • About a half to 3/4 cup of cooked pinto beans
  • Four tablespoons creme fraiche (sour cream will work)
  • About a half cup shredded goat cheese cheddar, plus some to toast on top
  • A handful of cilantro, chopped
  • Two green onions, chopped
  • About a cup of finely chopped fresh spinach
  • 1/4 tsp. sea salt
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder

Directions:

Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Slice the poblanos in half lengthwise and remove the tops, seeds and pith. Lie them face up on the pan and bake for about ten minutes to soften.

While they cook, mix all of the other ingredients together. Pull the peppers out of the oven and divide the mixture evenly between them. Top with additional goat cheese cheddar, or other cheese of choice.

Bake for 18 minutes. Let stand about five minutes before serving.