White chicken chili is one of my favorite dishes. I love that you can dress it up or down, lighten it or make it creamier, and it’s essentially a blank canvas for a variety of veggies.
I also love sweet potatoes….really for the same reason! Combine the two, and you have a match made in heaven!
This chili is a little different, because it’s more of a filling for the sweet potatoes. But, you can add some extra chicken broth to the mix, and you’re all set with soup for days!
Some things to remember:
Don’t let this simmer for too long, or the bottom of the pot might burn.
If you don’t have arrowroot flour, you can easily substitute corn starch. No corn starch, well just use flour! If you use flour, you’ll want to add an extra tablespoon or so.
This chili can easily be made ahead and frozen too! It’s great to feed a crowd, and it works really well for meal prep.
Enjoy, and as always, let me know what you think over on Instagram @sugarandsalt.wellness!