This sweet potato chicken chili is full of flavor, incredibly satisfying, and perfect for making ahead—plus it freezes beautifully. It’s a cozy, comforting dinner you can top however you like.
Soup’s on!
This sweet potato chicken chili is hearty and warming. It’s loaded with black beans, shredded chicken, tender sweet potatoes, bell pepper, diced green chiles, fire-roasted tomatoes and a blend of spices. It’s an ideal make-ahead meal for busy weeks and a great one-pot dinner to enjoy with lots of toppings.
I test and create many soups, and this season is perfect for big pots that feel like a warm hug—plus the leftovers are fantastic.
I love how comforting this chili is—maybe it’s the color, the texture, or just the mix of flavors. It truly feels soul-warming. For ease, I usually use a shredded rotisserie chicken to speed things up.
This is how I make it
Start by sautéing the onion, bell pepper and garlic in olive oil until softened. Then add the shredded chicken and cubed sweet potatoes, along with the spices—smoked paprika, chili powder, cumin, onion powder and garlic powder—so the heat blooms their flavors.
Next add crushed fire-roasted tomatoes and the drained black beans. I prefer black beans here because they pair nicely with the sweet potatoes and chicken.
Add chicken stock to help the sweet potatoes cook as the chili simmers. The result is slightly brothy compared to a chunky chili, but it’s the right consistency for this soup.
Bring everything to a boil, then reduce to a simmer and cook covered for about 20–30 minutes, until the sweet potatoes are tender but not falling apart. Taste and adjust seasoning—soups often need a generous pinch of salt to bring out the flavors.
The toppings are the best part. I love grated cheddar added to the bowl so it melts into a cheesy blanket on the chili. Add green onions or chives, cilantro, sour cream, tortilla chips or Fritos for crunch—use whatever you enjoy. You can also stir in frozen corn at the end if you want a touch of sweetness and texture.
This soup is ideal for lunches or make-ahead dinners and freezes very well. I like freezing portions in meal-sized containers so I can thaw a few for dinner or bring one to work.
Sweet Potato Chicken Chili
Sweet Potato Chicken Chili
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Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 2 (4-ounce) cans diced green chiles
- 2 large sweet potatoes, peeled and chopped
- 2 cups cooked, shredded chicken
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 28 ounces crushed fire-roasted tomatoes
- 2 (14-ounce) cans black beans, drained and rinsed
- 4 to 6 cups chicken stock
- Toppings: grated cheddar, green onions or chives, sour cream, tortilla chips or Fritos, cilantro
Instructions
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Heat the olive oil in a large stockpot over medium heat. Add the diced onion, bell pepper and garlic with a big pinch of salt and pepper. Cook, stirring often, until softened, about 5 to 6 minutes.
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Stir in the diced green chiles, chopped sweet potatoes and shredded chicken. Add the smoked paprika, chili powder, cumin, onion powder and garlic powder. Cook, stirring often, for 3 to 4 minutes so the spices coat everything and become fragrant.
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Pour in the crushed fire-roasted tomatoes, black beans and 4 cups of chicken stock. Bring to a boil, then reduce to a simmer. Add more stock if needed to cover ingredients, but avoid making it too brothy.
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Cover and simmer for about 20 minutes, or until the sweet potatoes are tender. Taste and adjust salt, pepper or spices as desired.
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Serve hot topped with grated cheddar, green onions, tortilla chips or your favorite toppings.
Did you make this recipe?
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