You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

Mexican Chicken Chowder

At one of our Meat & Greets this week, our host made this fantastic soup from the Against all Grain cookbook and I wanted to share my slightly modified version of it with you.  It is chock-full of veggies and protein and will definitely become one of my go-to soups this fall.  I hope that you will enjoy it also! 


  • ~3 cups of cooked, diced chicken
  • 1 16-oz jar of tomatillo salsa
  • 4 cups of chicken stock (if using homemade stock, add salt to taste)
  • 3 cups peeled, cubed sweet potatoes
  • 2 cups peeled, diced carrots
  • 1 onion, diced
  • 2 tsp fresh lime juice
  • 2 cloves fresh minced garlic
  • 1 can of drained, rinsed black beans
  • 1 can of diced tomatoes
  • 2 cups of chopped kale
  • Salt and pepper, to taste
  • Optional garnishes: sliced avocado, cilantro, black olives, sour cream, guacamole, tortilla chips


  1. In a large stockpot, combine the sweet potatoes, carrots, onion, tomatoes, chicken stock, salsa, lime juice, and garlic and bring to a boil.  Cover, then simmer for ~40 minutes, or until the sweet potatoes and carrots are tender.
  2. Using a immersion blender, blend the soup for ~30 seconds--the goal is to puree some--but not all--of the veggies.  If you prefer a chunkier soup, omit this step.  If you do not have an immersion blender, blend ~2 cups of the veggie mixture in a regular blender, then return to the stockpot.
  3. Add the cooked, diced chicken and chopped kale to the stockpot and heat over medium for ~10 minutes, or until the kale is slightly wilted.
  4. Add salt and pepper to taste and garnish with your choice of suggested toppings.  Enjoy!

Notes: if you are new to working with a whole chicken (which is what I used for this dish), please check out my "Whole Chicken How-To".  The ingredient changes I made to the recipe include: using the meat and stock from a whole chicken (versus bone-in thighs), adding onion, tomatoes, and black beans, and using kale (versus spinach).  I am considering adding a bag of freezer sweet corn to the next batch.

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