black bean sweet potato chicken stew in a bowl
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4.8 from 5 votes

Sweet Potato Chicken Stew with Black Beans

This Sweet Potato Chicken Stew with Black Beans is the ultimate healthy comfort food with so much flavor. This is an easy recipe that can feed a large family or makes amazing leftovers the next day after the flavors meld together.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: black bean sweet potato stew, chicken and black bean soup, sweet potato chicken soup
Servings: 6
Calories: 301kcal
Author: Kate
Cost: $13



  • 2 chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil divided
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika (or use chili powder or cayenne pepper for spice!)
  • 1/2 teaspoon dried oregano
  • 3 cups chicken broth
  • 1 14-oz can fire-roasted diced tomatoes
  • 1 sweet potato chopped into 1/2 inch pieces (about 2-2.5 cups chopped sweet potato, from about 1 large (12 oz) sweet potato
  • 2 14-oz cans black beans drained and rinsed
  • 1/2 cup fresh parsley finely diced (from 1/2 - 1 bunch, flat leaf or curly parsley)


  • Season the chicken with salt and pepper on both sides.
  • In a large skillet, heat 1 tablespoon of olive oil. Place the chicken in the preheated
    skillet, and allow to cook on high heat undisturbed for 5 minutes, or until nicely browned. Flip the chicken and allow to cook for 5 more minutes.
  • Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more ablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.
  • Add the garlic powder, ground cumin, paprika, and dried oregano (1/2 teaspoon each), and season with a pinch of salt and pepper. Continue to sauté for another 3 minutes, then remove from heat. The chicken breasts will not be fully cooked yet, that's OK!
  • Carefully transfer the chicken breasts, onion, and celery to a 4-5 quart soup pot. Add 3 cups of chicken stock and can of diced tomatoes (with the liquid). Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.
  • Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.
  • Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans. Stir, bring to a boil, and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.
  • Stir in fresh parsley, season with additional salt and pepper, if desired, and remove from heat. Serve hot with fresh bread for dipping.


Calories: 301kcal | Carbohydrates: 33g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 631mg | Potassium: 1068mg | Fiber: 12g | Sugar: 2g | Vitamin A: 3179IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg