Since old Phil predicted 6 more weeks of winter, I hope you will put up with another soup recipe! This one is a fun and flavorful take on chili. It has bacon and sweet potatoes! It also has one of my favorite Mexican flavors, chipotle!
This is not a pretty food. It’s ugly and delicious, as many of my favorite foods are. It starts with a whole lot of yummy ingredients. Just dice up some onions, bacon, and sweet potatoes. Side note: that unidentifiable red mass in the upper left corner are chipotle peppers that I froze and was defrosting on a CHIPOTLE napkin! Completely unintentional but I am laughing out loud right now).
You fry up the bacon for a few minutes and throw in the potatoes and onions.
Once you add the spices, this is starting to look really tasty. As I was cooking it, I wanted to reach in and take a bite so badly that I thought I might try to make a breakfast hash with the same flavors sometime soon.
After the broth, beans, and tomatoes go in, there’s not much left to do but wait. And then eat.
- 8 slices bacon, diced
- 2 large sweet potato, diced into 1 to 2 inch chunks
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 5 tsp chili powder
- 2 chipotle chili pepper en adobo, minced (up to half the seeds discarded, if needed)
- 3/4 teaspoon ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 4 cups reduced sodium chicken broth
- 1 15 oz can kidney beans, drained
- 1 14.5 oz can fire roasted diced tomatoes
- 1 lb cooked chicken breast, shredded
- Heat a large pot over medium-high, fry bacon for 5 minutes, stirring intermittently. Do not drain fat. Add the sweet potatoes and onion and cook for another 5 minutes, until the onion is softened.
- Add the garlic, chili powder, chipotle peppers, cumin, oregano, paprika, salt, and black pepper. Stir to combine.
- Add the stock, tomatoes, kidney beans and shredded chicken and bring the mixture to a boil. Stir to combine.
- Cover the pot and reduce the heat to maintain a gentle simmer for 10 minutes. The sweet potatoes should have softened and the mixture will have thickened slightly. Season with additional salt if needed. Serve with sour cream, shredded cheese, and/or avocado.