Mexican Chicken Chowder by Shape Magazine

chicken thighs, sweet potatoes, carrots, garlic, sea salt, roasted tomatillo salsa, chicken bone broth, spinach, cilantro and avocado


– 2 pounds chicken thighs, bone in, trimmed of fat and skin
– 3 cups peeled and cubed sweet potatoes
– 2 cups peeled and sliced carrots
– 1 teaspoon minced garlic
– 1/2 teaspoon sea salt
– 2 cups roasted tomatillo salsa
– 4 cups chicken bone broth
– 2 cups chopped spinach
– Garnish: chopped cilantro and diced avocado



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