Mexican Chicken Chowder

This is my favorite soup recipe of all time, and it comes from Danielle Walker’s Against All Grain cookbook. During the winter I make it probably twice a month, and the WHOLE FAMILY eats it. This is huge! She also has a recipe for the tomatillo salsa, but I have always used a store-bought variety because you can find very “clean” brands with little or no unwanted ingredients. You can used boxed chicken broth (look for bone broth for extra nutrients and flavor), but if you have homemade stock, it really makes this soup shine. I add an extra cup each of sweet potato and carrots, because in this case, more is better!


2 pounds chicken thighs, bone in, trimmed of fat and skin

2 cups roasted tomatillo salsa (mild or medium, to your taste)

4 cups chicken broth

3-4 cups peeled and cubed sweet potato

2-3 cups peeled and sliced carrots

2 teaspoons fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon sea salt

2 cups chopped spinach

Garnish:  chopped fresh cilantro and avocado slices (guacamole, tomatoes and chopped bacon are delicious too!)


  1. Place the trimmed and skinned chicken, salsa, broth, sweet potatoes, carrots, lime juice, garlic, and salt in a stockpot over medium-high heat.
  2. Bring to a boil, then cover and simmer for 1 hour over medium-low heat.
  3. Remove the chicken from the pot, and using 2 forks, pull the meat away from the bones and shred it. Set aside.
  4. Scoop 2 cups on vegetables from the soup and place in a blender with 1/4 cup of the broth. (Don’t worry about exact measurements here – it won’t affect the flavor). Puree the vegetables for 15 seconds and then incorporate back into the soup.
  5. Add the shredded chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted.
  6. Serve hot, garnished with sliced avocado and fresh cilantro.