Coconut Lime Chicken Chowder
This Coconut Lime Chicken and Potato Chowder is a versatile recipe that can be made from scratch or to utilize leftover chicken or turkey! This beautiful chowder is a great choice for potlucks because it can accommodate multiple food restrictions – This recipe is dairy-free, gluten-free, and AIP-compliant.
Are you in need of a filling chowder that is packed with protein? This Coconut Lime Chicken Chowder has you covered. With >30g of protein per serving, this is a cozy way to fuel up after a long hike or run.
This is a Dairy-Free, Gluten-Free, and AIP-Compliant recipe!
The Star Ingredients in this Coconut Lime Chicken Chowder
Chicken: You can make the recipe just how it is, by searing the chicken and cooking it in with the veggies and broth. Another option for this recipe is to add already-cooked chicken or turkey during the last steps of cooking. I love this recipe for re-purposing leftovers!
Coconut Milk: This is the creamy component of this soup is the unsweetened coconut milk. Coconut milk is a home cook’s option to keep this soup decadent and dairy-free.
Lime Juice and Zest: I love the pairing of coconut milk, lime, and sweet potatoes. They complement one another harmoniously. Lime zest adds even more lime flavor to this chowder. The essential oils in the zest shine through, and the lime flavor is amplified.
Other Ingredients
Onion & Celery: A mirepoix minus the bell pepper, but by all means, add some bell pepper if you wish!
Sweet Potato: I love sweet potatoes. But potatoes are another option for this soup. A Yukon gold potato or fingerling potatoes would make great options. As for sweet potatoes, I like Japanese White, Jewel, or Hannah sweet potatoes, but any will work. Also, yams are not off the table either!
Garlic: I have made this soup without garlic before, but garlic adds lots of yummy flavors.
Chicken Broth: Option to use vegetable broth or chicken stock/ bone broth.
Cassava Slurry: This step is purely for thickening up the chowder. However, it’s an optional component of the dish. I like to use cassava to keep this dish gluten-free and AIP-compliant.
How to Make This One-Pot Soup
Chicken
- Season the outside of the chicken with salt and pepper. Place the Dutch oven on medium-high heat (adjust and increase the temperature as needed). Add 1 tbsp avocado oil and chicken thighs to the Dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes. Once both sides of the chicken are browned, set it aside. Note, that we are not completely cooking the chicken during this step.
Soup
- In the same Dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
- Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuser if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
- While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
- Using tongs, remove the chicken and shred it with two forks or a meat shredder.
- Re-add the chicken to your soup pot. Then add coconut milk, the juice of 1 lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
- After 10 to 15 minutes, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnish
- Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired. Other garnish options include cilantro, avocado slices, hot sauce, or coconut yogurt.
Secret Ingredient: Citrus Zest
Check out this video on How to Zest A Lemon (or another citrus) by Everyday Food.
Did you know, fruit zest is used during cooking in a multitude of ways? Are you planning on using fresh citrus for the juice but not the zest? Zest it anyway and freeze that zest. It is an easy way to give recipes a pop of flavor. Furthermore, freezing the zest in advance makes for easier cooking at a later date.
Freeze in ice cubes filled with water or oil or freeze on a baking sheet and add to a bag or freezer container.
How to use citrus zest
- Stirred into soups
- Tossed into stir-fries
- When making rice or grains
- Zested over cauliflower rice
- Mixed into salad dressing
- As a pop of flavor in baked goods and dessert
Like this recipe?
Check out these other recipes on my blog!
Cilantro Cashew Dressing (or Dip!)
Warm Brussels Sprout Salad with Acorn Squash
Coconut Lime Chicken Chowder
Equipment
- 1 dutch oven or soup pot with lid
- 1 set of meat shredders or forks
- 1 spoon or rubber spatula for stirring soup
- 1 Whisk
- 1 Small bowl
- 1 set of tongs
- 1 Set of measuring spoons
Ingredients
Pepping the Chicken
- 1 lbs skinless, boneless chicken thighs or breast
- 1/4 tsp kosher salt
- 1 tbsp avocado oil
Soup
- 1 tbsp avocado oil
- 1 yellow onion, diced (1 to 2 cups)
- 2 celery stalks, diced
- 2 sweet potatoes, diced (2 to 3 cups)
- 5 garlic cloves, minced
- 1 tsp kosher salt
- 32 oz chicken broth
- 13.5 oz coconut milk 1 can
- 1 lime, juiced and zested (2 tbsp juice divided)
Cassava Flour Slurry
- 2 tbsp cassava flour
- 2 tbsp water
Garnishes
- 1 lime, quartered
- 1/4 cup cilantro or parlsey
- 1/4 cup coconut yogurt or Greek Yogurt
Instructions
Prepping the Chicken
- Season the outside of the chicken with salt and pepper. Place the dutch oven on medium-high heat (adjust and increase the temperature as needed).
- Add 1 tbsp avocado oil and chicken thighs to the dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes.
- Once both sides of the chicken are browned, set it aside. Note, we are not completely cooking the chicken during this step
Making the Chowder
- In the same dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
- Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuse if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
- While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
- Using tongs, remove the chicken and shred it with two forks or a meat shredder.
- Re-add the chicken to your soup pot. Then add coconut milk, the juice of ½ a lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
- After 10 to 15min, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnishes
- Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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