This recipe was adapted from Danielle Walker’s Mexican Chicken Chowder from her Against All Grain Cookbook on pg 32. I simplified the prep and cooking method but the ingredients are very similar. This soup is so, so good and very easy to make. I’ve made it so many times and it freezes really well. Hope you enjoy!
Tomatillo Chicken and Sweet Potato Chowder
3 lbs boneless, skinless chicken thighs, trimmed of fat if necessary
2 cups tomatillo salsa
6 cups chicken broth
yellow onion, sliced thinly
3 sweet potatoes, peeled and chopped into 1-inch cubes
bushel of carrots (about 4-6 carrots), peeled and sliced
juice of 1 lime
4 minced garlic cloves
5 oz baby spinach or kale
handful of chopped cilantro
toppings: cilantro, avocado, lime, goat cheese, hot sauce
Heat oven to 325ºF. In a dutch oven with a lid, place all ingredients except for spinach, cilantro, and toppings. Cook for 3 hours covered. Once done, you can shred up chicken with forks in the pot before serving. It will pretty much fall apart on its’ own.
Stir in spinach, it will wilt from the heat. Add in cilantro. Top with desired toppings in bowls for serving. Enjoy!
Note: If you don’t have a dutch oven, you can add all ingredients to a slow cooker except for spinach, cilantro, and toppings (save for the end) and cook in a slow cooker for 6-8 hours on low. You will probably also need less broth, about 4 cups. Add spinach and cilantro before serving and spinach will wilt from heat.