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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

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