Spicy Sweet Potato and Chicken Stew



Winter is the perfect time for a hearty soup. It’s also the perfect time for hot baked potato, but I much prefer sweet potato’s. Mix the two together, add in some peppers, and you’ve got the perfect winter evening dinner in my book. The recipe I have to share today also has plenty of veggie’s, some Mexican spices, and lots of chicken to make it a full on dinner for you and your family complete with leftovers. Plus, it’s easy and quick to fix up! So you’ll get lots of extra time to spend with that family of yours.

The flavors reminiscent of Morocco and Mexico, and they all combine to make a richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! I’d highly recommend passing around lime wedges to squeeze over individual servings and maybe even some hot sauce, sour cream, and cheese. I love cheese on just about everything. I know it’s not authentic to Mexico, but it’s just so delicious!

Spicy Chicken and Sweet Potato Stew

Spicy Chicken and Sweet Potato Stew


  • +1 teaspoon olive oil
  • +1 onion, chopped
  • +4 cloves garlic, minced
  • +1 pound sweet potato, peeled and cubed
  • +1 orange bell pepper, seeded and cubed
  • +1 pound cooked chicken breast, cubed
  • +2 cups water
  • +1 teaspoon salt
  • +2 tablespoons chili powder
  • +1 teaspoon ground cumin
  • +1 teaspoon dried oregano
  • +1 teaspoon cocoa powder
  • +1/4 teaspoon ground cinnamon
  • +1/4 teaspoon red pepper flakes
  • +1 1/2 tablespoons all-purpose flour
  • +2 tablespoons water
  • +1 cup frozen corn
  • +1 (16 ounce) can kidney beans, rinsed and drained
  • +1/2 cup chopped fresh cilantro


  1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, corn, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
  2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.


What’s your favorite soup to fix up for those cold winter nights? We’d love to hear so comment below and share the recipe! When you’re done here, I’d love to have you visit Butcher’s Niche


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Bex is Hoosier girl, wifey to Scott, aunt to 7 handsome guys and 2 gorgeous gals, popcorn eater, makeup lover, and target shopper by day. She has a passion for frugally creating pretty things from the inside out and sharing those with others. When she sees a recipe, she instantly wants to know how to make it healthier … unless it’s cake or popcorn then she just wants to eat it. And when she sees a neglected piece of furniture or décor she instantly wants to show it some love and make it as pretty as it used to be. Bex blogs over at Butcher’s Niche about all things cooking, crafting, fashion, beauty, and life.

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