I almost did not add the ingredient that made this dish so wonderful.
I do not like traditional chili, not being a fan of most tomato-based sauces. I decided to give white chili a try. Never having eaten it before, I was unsure of the ingredients. It seems that chicken, white beans, southwestern seasonings, and large amounts of cream are the traditional ingredients.
Obviously, the first thing I did was replace the cream with a bit of skim milk. Next, I decided that sweet potato would be perfect in the dish. AND IT WAS. Some people add potatoes to their chili, to the great dismay of others. I decided that sweet potatoes would be the controversial root in my recipe. After you eat this chili, however, I doubt there will be any debating or disagreeing. Sweet potatoes were meant to be in this dish.
2 lbs boneless, skinless chicken tenderloins
3 small sweet potatoes, peeled and diced
1/2 c dry Great Northern beans, prepared OR 1 can Great Northern beans, drained and rinsed
3 c low-sodium chicken broth
1/3 c 1% milk
2 tsp Southwestern seasoning (garlic, onion, cayenne pepper, ancho chile pepper, cumin, Mexican oregano, black pepper)
2 pinches hot paprika
1 avocado, sliced
2 green onions, sliced
Place the diced sweet potatoes in a large pot and add the chicken broth. Add water if necessary to cover the potatoes. Bring to a boil. Meanwhile, cook the chicken in a skillet over medium heat until cooked through. Let rest for 5 minutes, then cut into bite-sized pieces. Once the sweet potatoes are fork-tender, reduce the heat and add the beans, chicken, milk, and seasonings. Continue to simmer until it reaches the desired consistency. Garnish with green onion and avocado slices. Enjoy!