Categories: Soup

Ingredients

• 3 tbsp. olive oil
• 1 onion, chopped
• 1 yellow or orange bell pepper, chopped
• Kosher salt and black pepper
• 1 medium sweet potato, peeled and grated on the large holes of a box grater
• 3 garlic cloves, minced
• 1 tbsp. chili powder
• 2 tsp ground cumin
• 26 oz. box chopped or crushed tomatoes
• 16 oz. can chili beans in sauce
• 3 cups shredded rotisserie chicken
• 1/2 cup chopped fresh cilantro
• Tortilla chips, shredded cheddar and/or chopped scallions, for topping

Directions

1. Heat the olive oil in a Dutch oven or wide pot over medium-high heat. Add the onion, bell pepper, a pinch of salt and black pepper. Cook, stirring occasionally, until the vegetables are soften, about 5 minutes. Stir in the sweet potato, garlic, chili powder and cumin and cook until combined, about 3 minutes.

2. Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions.

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