Name: Chicken Stew with Sweet Potatoes and Black Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, diced; 4 cups chicken stock or broth; 15 oz canned fire-roasted diced tomatoes; 15 oz canned black beans, or 1.5 cups cooked 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, such as rotisserie chicken; 2 tablespoons fresh parsley, chopped, plus more for garnish

Description

This gluten-free and grain-free Chicken Stew with Sweet Potatoes and Black Beans is a hearty one-pot meal that comes together in just 30 minutes. Packed with tender sweet potatoes, black beans, shredded chicken, and smoky spices, it is nutritious, filling, and full of flavor.

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, diced
4 cups chicken stock or broth
15 oz canned fire-roasted diced tomatoes
15 oz canned black beans, or 1.5 cups cooked 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, such as rotisserie chicken
2 tablespoons fresh parsley, chopped, plus more for garnish

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Instructions

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté until softened, about 2–3 minutes.
Add the chicken broth, fire-roasted diced tomatoes, drained black beans, smoked paprika, salt, and black pepper. Bring to a boil.
Reduce the heat to low and add the sweet potatoes. Simmer for about 15 minutes, or until the sweet potatoes are cooked through and tender.
Use a potato masher or a few pulses with an immersion blender to mash the soup several times and thicken it slightly. Do not completely puree the soup; leave some beans and sweet potato pieces intact.
Turn off the heat and add the cooked shredded chicken and chopped parsley. Stir and let the stew sit for about 1 minute, allowing the chicken to warm through.
Serve hot, garnished with extra fresh parsley.

Notes

For Paleo or Whole30: Omit the black beans.
For vegetarian or vegan: Omit the chicken and use vegetable broth instead of chicken broth.
For extra spice: Add a little cayenne pepper along with the smoked paprika.
The stew can be frozen in an airtight container or freezer bag for up to 6 months.
Using raw chicken: Poach raw chicken with the sweet potatoes in the soup for about 20 minutes, until completely cooked. Remove, shred with two forks, and return the chicken to the stew.
Money-saving tip: Serve the stew over brown rice or quinoa to make the meal go further.
Slow cooker: Add everything except the black beans, chicken, and parsley. Cook on high for 3–4 hours or low for 6–8 hours. Mash the stew, then add the drained beans, chicken, and parsley and heat for a few minutes until warmed through.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American