Chicken Chili Stew Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

4 ratings
Loading the player...


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 small jalapeño, seeds removed and chopped
  • 1 tablespoon chili powder
  • 4 cups chicken broth
  • 1 medium sweet potato, peeled and cubed
  • 2 cups salsa verde, store bought
  • 12 oz leftover roasted chicken, skinned and shredded into large pieces
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1/2 cup fresh cilantro, chopped and packed
  • 1 avocado, diced, for garnish
  • sour cream, for garnish


Heat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeño and sauté until soft, about 4 minutes. Add chili powder and season with salt.


Stir in the chicken broth, sweet potato and salsa verde, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.


Stir in the shredded chicken and beans. Reduce heat to moderately low and simmer, covered, 10 minutes. Stir in cilantro at the end of cooking. Ladle into soup bowls and top with some diced avocado and a dollop of sour cream.


Paula's Note: You can find Salsa Verde in the Latin Foods section of your grocery store.

Chicken Chili Stew


Only registered users can write reviews. Please, or register

4 Reviews

Alicia 1/21/2017
I'm so glad I fo

I'm so glad I found this recipe again my family love this and most of them don't eat beans but they do when I make this thanks for make good food

Tarah 11/1/2015


Victoria 10/6/2015
This is a great

This is a great dish! I've made it a few times and just sent the recipe to a friend who requested it.

Lalita 1/15/2015
In a pinch! Quic

In a pinch! Quick, easy, and delicious!!! My family and friends loved it.

Paula Deen Club                   At the Southern Table with Paula Deen