Ingredients
1 tablespoon olive oil2 medium sweet potatoes, cubed (about 1/2-inch cubes)1/2 medium onion, finely chopped1 garlic clove, minced2 cups cubed cooked chicken1 can (15 ounces) black beans, rinsed and drained1 medium zucchini, chopped1 cup reduced-sodium chicken broth1 cup salsa1/2 large sweet red pepper, chopped1 teaspoon ground cumin1 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon pepperOptional: Sour cream and minced fresh cilantro
Preparation
In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings.
Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.
