Gluten Free, Gluten Free + Dairy Free, Main Dish, Paleo, Recipes, Soups

Chicken and Sweet Potato Chowder

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Where do I even start with this one?! We have made this Chicken and Sweet Potato Chowder at least five times in the last couple of months and it’s been a total hit every time! It’s creamy, filling, delicious, and also packed with superfoods and micronutrients! Gluten free, dairy free and not to mention the PERFECT comfort food!

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The sweet potato base gives this soup a perfect creamy consistency without adding any thickener or dairy! The ultimate comfort food when you just need to warm up! or whenever you’re craving a filling savory bowl of deliciousness. We originally found a variation of this recipe from one of my favorite cookbooks Against All Grain by Danielle Walker 

ps. this post contains amazon affiliate links, enjoy!

Chicken and Sweet Potato Chowder Recipe

INGREDIENTS

2 lbs Chicken thighs (not neccessary to trim to fat until after it’s cooked)
1 cup of Roasted tomatillo Salsa
6 cups of chicken broth
3 cups of peeled and cubed sweet potatoes
3 medium carrots peeled and sliced
2 tsp fresh lime juice
1 tsp minced garlic
1/2 tsp sea salt (or to taste)
1/8 tsp ground black pepper (or to taste)
3 cups of fresh chopped spinach

GARNISH

fresh chopped cilantro and avocado slices (these are definitely a MUST)

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What You Will Need

A stovetop and a pot! yes that’s it 🙂 you’re welcome

How to Make Chicken and Sweet Potato Chowder

1. In a large pot combine 2 lbs chicken thighs, 3 cups sweet potatoes, 3 cups carrots, 1 cup tomatillo salsa, 2 tsp fresh lime juice, 1 tsp minced garlic, 1/2 tsp sea salt, 1/8 tsp ground black pepper. YES ALL IN ONE POT!

2. Then add in your chicken broth (we use organic better than boullion, I mix it in the measuring cup with boiling water (2cups) then add it into the pot. I then add 4 cups of plain water into the pot and stir! Put on medium high heat until it boils, then turn down the heat to medium low and simmer for 1 hour covered.

3.  Meanwhile…Get your garnish ingredients washed and chopped, ready to use

4. After your soup has cooked for 1 hour, remove the chicken thighs into a bowl and shred into small bitesize pieces. This is the perfect time to remove extra fat, it comes off super easy and you’re left with fall apart tender chicken.

5. Set aside the shredded chicken

6.  Remove 2 cups of mostly vegetables and some broth from the soup and blend until creamy. By the way we LOVE our Blendtec Wildside blender 🙂

7. Chop up your spinach

8. Add 3 cups of chopped spinach, all the shredded chicken and the vegetable puree back in to the soup. Mix well and simmer for 10 minutes covered until the spinach is wilted.

9. Add your garnish and VOILA!

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Delicious, warm, filling, savory, spicy chicken and sweet potato chowder, I hope you enjoy it as much as we do!

Chicken and Sweet Potato Chowder
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Gluten Free, Dairy Free, Paleo

Servings: 6 people
Author: Digupwellness.com by Anna
Ingredients
  • 2 lbs Chicken Thighs
  • 1 cup roasted tomatillo salsa
  • 6 cups chicken broth we use better than boullian paste
  • 3 cups peeled and cubed sweet potatoes
  • 3 medium carrots peeled and sliced
  • 2 tsp fresh squeezed lime juice
  • 1 tsp minced garlic
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp ground black pepper or to taste
  • 3 cups fresh chopped spinach or frozen if thats all you've got
Instructions
  1. 1. In a large pot combine 2 lbs chicken thighs, 3 cups sweet potatoes, 3 cups carrots, 1 cup tomatillo salsa, 2 tsp fresh lime juice, 1 tsp minced garlic, 1/2 tsp sea salt, 1/8 tsp ground black pepper. YES ALL IN ONE POT!

    2. Then add in your chicken broth (we use organic better than boullion, I mix it in the measuring cup with boiling water (2cups) then add it into the pot. I then add 4 cups of plain water into the pot and stir! Put on medium high heat until it boils, then turn down the heat to medium low and simmer for 1 hour covered.

    3.  Meanwhile...Get your garnish ingredients washed and chopped, ready to use

    4. 4. After your soup has cooked for 1 hour, remove the chicken thighs into a bowl and shred into small bitesize pieces. This is the perfect time to remove extra fat, it comes off super easy and you're left with fall apart tender chicken.

    5. Set aside the shredded chicken

    6.  Remove 2 cups of mostly vegetables and some broth from the soup and blend until creamy. 

    7. Chop up your spinach

    8. Add 3 cups of chopped spinach, all the shredded chicken and the vegetable puree back in to the soup. Mix well and simmer for 10 minutes covered until the spinach is wilted.

    9. Add your garnish and VOILA!


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