Ingredients

2 tablespoons olive oil
1/2 chopped yellow onion, medium
3 cloves garlic, minced or pressed
2 poblano peppers, seeded and chopped
1 jalapeño, seeded and small diced
1 1/2 cups diced white sweet potatoes
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups diced zucchini
1 cup dry white wine
4 cups low-sodium chicken broth
3 chicken breasts, boiled and shredded
1 cup salsa
1/2 cup raw cashew butter
1 tablespoon fresh lime juice

Directions

In a large pot heat oil over medium heat, Sauté the onions and garlic until fragrant. Add peppers, sweet potatoes, cumin, oregano, salt and pepper and sauté until vegetables begin to soften. Add the zucchini and wine and bring to a boil. Reduce heat and simmer for 5 minutes. Add the chicken stock, chicken, salsa, cashew butter & lime. Cover and cook about 10 minutes until vegetables are soft and chicken is warmed through.