We are all looking for ways to stretch our grocery dollars these days and still make delicious meals for our families. In this month long series The Paula Deen Test Kitchen will share a new leftover recipe with you each week. Each recipe starts with the leftovers from one of Paula’s simple and classic dinner entrees. With those dinner leftovers, a few inexpensive fresh ingredients and items from your pantry we created a simple recipe sure to delight your belly and not break the bank.

This Week, Leftover Lemon Pepper Rosemary Roasted Chicken from dinner becomes Chicken Chili Stew for lunch!

ORIGINAL RECIPE: LEMON PEPPER AND ROSEMARY ROASTED CHICKEN
LEFTOVER RECIPE: CHICKEN CHILI STEW

Chicken Chili Stew

Ingredients:
1 tablespoon canola oil
1 medium onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, chopped
1 small jalapeno, 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 ounces leftover roast chicken meat, skinned and shredded into large pieces
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup packed fresh cilantro, chopped
Kosher salt and freshly ground pepper
1 avocado, diced, for garnish
Sour cream, for garnish

Directions:
Heat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeno 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.

Servings: 6
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy