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coconut lime chicken chowder with lime wedge in bowl with a soup pot in the top left corner

Coconut Lime Chicken Chowder

Sarah Harper MS, RD, LDN
This Coconut Lime Chicken Chowder is the perfect one pot meal for a week night meal or a weekend gathering. It will soon become a household favorite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine soup
Servings 4 serving
Calories 565 kcal

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

Garnish options include but are not limited to 
Scallions, chives, herbs, avocado slices, croutons, and quinoa crisps, 

Nutrition

Calories: 565kcalCarbohydrates: 37gProtein: 35gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 108mgSodium: 1010mgPotassium: 1008mgFiber: 5gSugar: 8gVitamin A: 16229IUVitamin C: 17mgCalcium: 115mgIron: 5mg
Keyword one-pot-meal, soup
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