There is no panel matching the key "MicroAlert"

Published on November 24, 2015

Sweet potato chicken stew recipe

Makes 4 servings


  • 2 Tbsp. olive oil
  • 1 sweet onion, chopped
  • 2 gloves garlic, minced
  • 3 c. reduced sodium chicken broth
  • 1 can (14 oz) diced tomatoes, drained
  • 1 can (15 oz) cannellini beans, drained
  • 1 tsp. smoked paprika
  • 2 sweet potatoes, peeled and cut into ½ inch cubes
  • 2 c. shredded rotisserie chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. chopped parsley


In a large pot, heat the oil over medium-high heat. Add onion and cook for 3 minutes or until soft. Add garlic and cook 1 minute.

Stir in broth, tomatoes, beans, and paprika. Raise heat to high and bring to a boil. Add sweet potatoes, cover, and reduce heat to low. Simmer for 10 minutes or until potatoes are tender.

Scoop out 1 cup of stew and puree in a blender. Return puree to the pot.

Add chicken and simmer until heated. Add the salt and pepper. Serve in bowls with a sprinkle of parsley on top.

Nutrition analysis per serving: 393 calories, 12 grams fat, 44 grams carbohydrate, 27 grams protein, 10 grams fiber, 1140 mg sodium

what to expect

We've taken steps at all our locations to keep you and our staff healthy and safe. Here's what to expect when you visit us.

Stay safe