2 medium sweet potatoes, cubed (about 1/2 inch cubes)
1/2 medium onion, finely chopped
1 garlic clove, minced
2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 cup reduced-sodium chicken broth
1 cup salsa
1/2 large sweet red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: sour cream and minced fresh cilantro
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.