Chicken Chili Stew

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Chicken Chili Stew Chicken Chili Stew

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

Ingredients Add to grocery list

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





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.

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Reader Comments:


I fixed this last night, it was awesome!!! It was quick and I loved the sweet potatoes in it!!! You must try it!

By Susan Davis on January 28, 2014


Healthy,easy and fast to get back in shape after the holidays is wonderful.

By Sandra Driscoll on January 02, 2014


How is Paula doing? sure miss her on the food channel. I stopped watching since she was removed. Hope she and family are doing well.

By Dennis Strader on October 05, 2013


I don't understand why so many of you are making this recipe without the sweet potatoes. Sweet potatoes are great. I will say,I made mine with a chicken bouillon cube and needed to add a seasoning salt. Actually the sweet potatoes are barely noticable, but of course I wanted to follow the whole recipe. Make sure to add the cilantro as a garnish in your bowl, that's the best part. Thank you Paula.

By Nene Givens on April 11, 2013


Used red skins, red peppers, and chicken breast instead. This was seriously good!

By Diane on January 22, 2013


I just made this tonight for dinner. Added a squeeze of lime as a garnish, along with the avocado and sour cream. OMG, this is one of the best soups ever! Super easy, tons of flavor, and healthy! I will be keeping this in my recipe book for a long time to come!

By cookie Amy on March 17, 2012


We really liked this dish. Made even easier using a pressure cooker. Very easy to prepare. I did use chicken breast (seasoned then pressure cooked) & red pepper instead of yellow. Accompanied with whole wheat corn bread. Magnificent!!!

By Angela on January 15, 2012


Loved this recipe! It was a HUGE hit at my house! I loved the flavor. I only used half the amount of onions it called for, I used 2 regular potatoes instead of sweet potatoes, and I added a can of white navy beans as well. Delicious! This will definitely become a regular meal during the cold months!

By Aubrey on October 27, 2011



By britneymayberry on October 06, 2011


By britneymayberry on October 06, 2011


absolutely wonderful, My family loved it. My husband ate three bowls and my seven year old ate 2 bowls. I substituted the salsa with red salsa that I had in the fridge and the sweet pot to regular potatoes. I will keep this recipe in my collection!!! Thanks Paula!

By melissa hernandez on July 30, 2011


this was a GREAT recipe i highly recommend it. i substituted 2 cups of regular Pace salsa for the salsa verde because i didn't have it on hand. definitely tasted delicious! it's a little spicy for sure

By katelyn on July 25, 2011


Paula I watch your show every sat and every time i think you are on here in dallas on the food network i just love to see you cook i have made this chili chicken and it was great my children came by and i didnt have enough so now i know to make extra, i saving to get your cook ware i have seen it at walmart and jcpenny i will have all pieces by the first of the year

By Rhonda johnson gipson on July 21, 2011


GREAT Chicken Chili Stew! I had to substitue red pepper flakes (1/4 t.- 1/2 t.) for the jalapeno, and it came out great! I also added some baby carrots (at same time you add the sweet potatoes) and an additional can of beans to feed more folks with great success! (Tip: Where I live in Southern California, soups such as this one are standardly served with a few lime slices (or lemon slices) at the table--just squeeze some juice over your bowl and it will really enhance the flavor!) Submitted by: Dreaming of Being in NOLA

By Janine Lutz on May 02, 2011


This recipe was great! and the avocados and sour cream at the end were a perfect finish. My family loved it.

By Irever Julion on December 15, 2010


This is soooo good.

By Anonymous on April 25, 2010


By Anonymous on April 20, 2010


Excellent!!! YUMMY

By Anonymous on April 07, 2010


Absolutely delectable! Our whole family loved it! This is now in the top five of my favorite recipes. I substituted yams for the sweet potato and canninelli beans for the pintos. Was excellent. Thank you!

By Anonymous on April 06, 2010


By Anonymous on April 06, 2010

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