Chicken Chowder


½ tsp salt
½ tsp cumin
¼ tsp paprika
⅛ tsp cayenne
1 pound chicken thighs (boneless)
1 quart chicken or vegetable broth
2 medium sweet potatoes, 1-inch cubed
1 head broccoli cut into 1-inch pieces (save stems)
2 cloves garlic, minced
1 jalapeno, finely diced (optional)
1 14.5-oz. can coconut milk
1 Tbsp fresh cilantro, minced
1 lime, juiced
½ small red onion, finely chopped


  1. Preheat over to 350°. 
  2. Mix the salt, cumin, paprika and cayenne in a small bowl. Season the chicken thighs evenly with the spice mixture. 
  3. Place the chicken in a baking pan and roast for 20 minutes. 
  4. Remove the chicken from the oven and let it rest for 5 minutes on a cutting board. Cut the chicken into 1-inch cubes. 


While the chicken is roasting...

  1. Add the broth to a medium-sized pot and bring to a boil
  2. Add the sweet potatoes. Cook about 10 miutes over high heat until the sweet potatoes are fork-tender
  3. Remove the sweet potatoes from the broth with a slotted spoon and set them aside. 
  4. Add the broccoli stems, garlic, and jalapeno (if you want the extra kick) to the broth. Reduce the heat to medium-high and boil for 15 minutes. 
  5. Add the broccoli florets and coconut milk, and continue to boil until the broccoli is very tender, about 5 minutes. Remove the pot from the heat.
  6. Transfer the broth and vegetables from the pot to a food processor or blender and blend until smooth. 
  7. Place the blended mixture back into the pot and add the coked chicken, sweet potatoes, and cilantro. Return the pot to medium heat, stir well, and cook for 2-3 minutes to reheat the chicken and sweet potatoes. 
  8. Garnish the chowder with the fresh, lime juice and finely chopped red onion. Serve immediately.