Chicken and Sweet Potato Stew

So it officially feels like fall in Michigan. The air is crisp, we’re sleeping with the windows open, I’m wearing closed toed flats more often than flip flops, and our kitchen counter is home to a crazy amount of honey crisp apples. Ah! I love this season. I was in the mood for some comfort food the other day, so I cooked up this amazing recipe I found online. It was so good, we finished a big pot of it in just two days and I’m so tempted to make it again this weekend. It’s delicious and has some awesome flavors in it and, it absolutely warms your tummy. It’s also super easy to make. You pretty much just throw everything into one big pot, the best kind of recipe. Try it out, I promise you’ll love!

• 1 teaspoon olive oil
• 1 chopped yellow onions
• 2 cloves garlic, minced
• 1 sweet potato, peeled and cubed
• 1 package of chicken
• 1 can diced tomatoes
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes
• 1 can corn
• 1 can red kidney beans
• 1 lime

1. In a large pot heat up the olive oil. Add in the onions and garlic and cook until they’re clear.
2. Add in the sweet potatoes, tomatoes and water. Continue to boil on high. Sprinkle in the salt, chili powder, oregano, cinnamon, red pepper flakes, and cumin.
3. In a separate pot cook the chicken in boiling water. Once it’s cooked shred the meat using a fork.
4. Once the potatoes are cooked, toss the corn and red kidney beans into the large pot. Add in the shredded chicken.
5. If a thicker consistency is desired, boil down the mixture or add in a tablespoon of flour. If you’re looking for a soup-like consistency, add in some more water and seasoning. Serve with lime and enjoy.