1 tsp chipotle paste (or 1 chipotle pepper in adobo sauce, seeded and finely diced)
1 small sweet potato, peeled and cut into 1 inch cubes
1/3 c chicken bone broth
2 tsp chili powder
1 tsp salt, more to taste
Freshly cracked pepper, to taste
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp red pepper flakes
1/4 tsp oregano
Butter lettuce, for serving
Fresh cilantro, as garnish
sliced jalapeños, for serving
Salsa, for serving
Heat oil in a large non-stick skillet over medium high heat. Add turkey and cook, breaking up with the back of your spoon until fully cooked through.
Add onion, garlic, jalepeno, chipotle paste, and spices; cook another 2-3 minutes.
Reduce heat to medium, and add chicken broth and sweet potatoes; give it a stir and cook another 7-8 minutes, or until sweet potatoes are fork tender. You can add a lid the last few minutes to help cook those potatoes.
Serve warm in lettuce cups with fresh cilantro, jalapeños, and salsa.