Mexican Chicken Chowder

Mexican Chicken Chowder

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  • 2 pounds of chicken thighs, bone in, trim of fat and skin
  • 1 Roasted Tomatillo salsa (try Frontera tomatillo salsa medium spice)
  • 4 cups chicken broth (home made or organic store bought)
  • 3 cups peeled and cubed sweet potatoes (can substitute with butternut squash)
  • 2 cups peeled and sliced carrots
  • 2 tsp. fresh lime juice
  • 2 cloves of garlic minced
  • ½ tsp. sea salt
  • 2 cups chopped spinach

Garnish: chopped fresh cilantro and/or avocado slices

Place the chicken, salsa, broth , sweet potatoes, carrots, lime juice, garlic, and salt in a stockpot over medium – high heat.

  1. Bring to a boil, then cover and simmer for 1 hour over medium-low heat
  2. Remove the chicken from the pot, and shred it. Set aside.
  3. Scoop 2 cups of vegetables from the soup and place in a blender with ¼ cup of the broth. Puree the vegetables for 15 seconds and then incorporate back into the soup.
  4. Add the chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted.
  5. Serve hot, garnished with sliced avocado and fresh cilantro.

 

Source: Against all Grain