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DIRECTIONS
Boil chicken broth before adding raw chicken breasts. Cook for 5 minutes,
covered, then turn off heat. Allow chicken to cook for 20 additional minutes
in broth. Remove chicken from broth and allow to cool. Shred chicken and
refrigerate. Keep 2 cups of broth and dispose of the rest.
Heat olive oil over medium-high heat in a nonstick soup
pot. Add garlic, jalapeño, and onion, and cook until tender.
(For milder chili, remove ribs and seeds of the jalapeño before
cooking.) Add salt, chili powder, and sweet potatoes to pot and
cook until potatoes are lightly browned.
Add black beans, tomatoes, chicken, and reserved broth
to pot. Stir and cover with a tight lid. Without stirring,
keep pot over medium heat for 45 minutes. If you
cannot use a nonstick pot, stir periodically and add
water to prevent burning.
Uncover and add water as needed, no more than
2 cups. Add flaxmeal and stir again. Top with
cilantro and Cotija cheese.
INGREDIENTS
5 cups chicken broth
1 ½ pounds chicken breast
2 Tablespoons olive oil
2 cloves garlic, minced
1 jalapeño, minced
1 onion, minced
½ teaspoon salt
2 teaspoons chili powder
4 cups peeled sweet potatoes, diced
1 14-ounce can black beans, drained
2 14-ounce cans fire roasted
tomatoes with garlic, undrained
3 Tablespoons ground flaxmeal
D iced cilantro and shredded
Cotija cheese (for garnish)
7
Servings
364
Calories
12.2
g
Total fat
4.4
g
Saturated Fat
616
mg
Sodium
25.6
g
Carbohydrates
6.5
g
Dietary Fiber
35.3
g
Protein
NUTRITION INFORMATION (PER SERVING)
This healthy and
unique spin on
a Texas classic
will kick your
Super Bowl
festivities up
a notch.
and Jalapeño Chili
Sweet Potato
