Sweet Potato Mexican Chicken Chowder
Ingredients
- 1 cup chopped onion
- ½ cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped sweet potatoes
- 2 T oil or butter
- 1 can diced tomatoes OR ½ cup salsa
- 4 cups chicken broth or 2 T chicken base + 4 cups water
- 2 cups cooked chicken
- 1 T chili powder
- 1 t garlic powder
- 1 t cumin
- 1 t salt depending on chicken base
- 1 t black pepper
- 1 T lime juice
- 4 cups fresh spinach
- Optional add-ins: ½ cup frozen or canned drained corn, ½ can (drained) black beans
Instructions
- Sauté the onion, celery, and carrot in the oil until tender.
- Add the sweet potatoes, salsa or diced tomatoes, broth (or chicken base + water), chili, powder, cumin, salt, and pepper.
- Simmer for 30 minutes, or until all vegetables are soft.
- Off the heat, use an immersion blender to blend, about 3 minutes, until soup is creamy.
- Add the chicken, spinach, and any other add-ins (corn, black beans) and heat 1-2 more minutes.
- Remove from heat and add the lime juice.
- Serve with toppings and enjoy!
Notes
If you're not using precooked shredded chicken, you can cook the chicken in step 3 along with the vegetables and broth. Just make sure to remove it from the pot to shred it BEFORE blending with the immersion blender! Return to the pot after blending.
To make this gluten free, make sure the chicken stock you're using is gluten free.
To make this dairy free, omit the cheese as the topping.